Fattoush Salad with Grilled Chicken

Traditional fattoush salad, which originated in the Middle East, is a flavorful combination of fried or toasted pita bread, fresh seasonal herbs and vegetables. Here, grilled chicken adds a boost of lean protein, and for those of you 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.
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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

Lemon-Oregano Vinaigrette:

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice (from about half a lemon)

2 tablespoons white or golden balsamic vinegar

1 tablespoon chopped fresh oregano

Kosher salt and freshly ground black pepper 

Salad:

4 cups baby arugula

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

1/2 cup loosely packed chopped fresh Italian parsley

1 cucumber, peeled and chopped

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1 teaspoon extra-virgin olive oil

One 8- or 9-inch gluten-free pizza crust, defrosted if frozen

2 grilled chicken breasts, sliced

1 cup crumbled feta 

Directions

  1. For the lemon-oregano vinaigrette: Combine the olive oil, lemon juice, vinegar, oregano and salt and pepper to taste in a small jar. Cover, shake well and set aside.
  2. For the salad: Put the arugula in a large salad bowl. Add the tomatoes, parsley, cucumber and peppers and toss well.
  3. Heat a medium skillet over medium-high heat. Rub the olive oil over the pizza crust, distributing it on both sides. Place the crust in the skillet and heat for about 2 to 3 minutes on each side, being careful not to burn. Remove and cut into approximately 1 1/2-inch pieces.
  4. Put the chicken and crust pieces on top of the salad. Add the feta and pour the vinaigrette over the top. Toss well before serving.
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