Fattoush Salad with Grilled Chicken Recipe

Photo by: EA Stewart ©2016, Television Food Network, G. P. All Rights Reserved.

EA Stewart, 2016, Television Food Network, G. P. All Rights Reserved.

I’m a sucker for a pretty salad — like this Fattoush Salad with Grilled Chicken with a lemony, herb-flecked vinaigrette. Have you heard of fattoush before? If not, you’re in for a delicious treat!

The traditional fattoush salad, which originated in the Middle East, is a flavorful combination of fried or toasted pita bread mixed with fresh seasonal herbs and vegetables. Therein lies its versatility, as you can easily add your own spin of creativity with your favorite herbs, vegetables, bread and other healthy toppings.

Grilled chicken adds a boost of lean protein to my version, and for those of you like myself who can’t eat gluten, I’ve swapped the pita for gluten-free pizza crust. Mix in some crisp bell peppers and cucumbers tossed with arugula and fresh Italian parsley, and top it all off with creamy feta cheese and lemon-oregano vinaigrette for a delicious and nourishing one-bowl meal.

Fattoush Salad with Grilled Chicken

Serves: 4


Lemon-Oregano Dressing

1/4 cup extra virgin olive oil

2 tablespoons white or golden balsamic vinegar

2 tablespoons fresh lemon juice (about half a lemon)

1 tablespoon chopped fresh oregano

Salt and freshly ground black pepper to taste

Fattoush Salad:

4 cups baby arugula

1/2 yellow bell pepper, chopped

1/2 red bell pepper, chopped

1 cucumber, peeled and chopped

1/2 cup loosely packed chopped Italian parsley

1 1/2 cups cherry or grape tomatoes sliced in half

1 cup crumbled feta cheese

2 grilled chicken breasts*, sliced

One 8- or 9-inch pizza crust (e.g., Udi’s frozen gluten free pizza crust, defrosted)

1 teaspoon extra virgin olive oil


Make the dressing: Combine olive oil, vinegar, lemon juice, oregano, salt and pepper in a small jar. Shake well with the lid on, and set aside.

Make the salad: Place the arugula in a large salad bowl. Chop the bell peppers, cucumber and parsley, and slice the tomatoes. Add them all to the salad bowl and toss well with the arugula.

Heat a medium-size skillet over medium-high heat. Rub 1 teaspoon olive oil over pizza crust, distributing it on both sides. Place crust in skillet and heat for about 2 to 3 minutes on each side, being careful not to burn. Remove from skillet, and cut into approximately 1 1/2-inch pieces.

Assemble the salad: Place sliced chicken and chopped pita on top of salad. Add feta cheese and pour dressing over the top. Toss well before serving.

Note: Grill the chicken breasts on a stovetop, electric or outdoor grill per directions, or use about 3 cups precooked chicken breast meat.

Per Serving: Calories 521; Fat 33 g (Saturated 9 g); Cholesterol 65 mg; Sodium 715 mg; Carbohydrate 27 g; Fiber 4 g; Sugars 8 g; Protein 28 g

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EA Stewart, MBA, RD is a registered dietitian nutritionist specializing in wellness and GI nutrition. In addition, EA is the creator of The Spicy RD, which features delicious gluten-free recipes made from healthy, seasonal ingredients.

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