Fattoush Salad with Grilled Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 521
- Total Fat
- 33 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 65 milligrams
- Sodium
- 715 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 4 grams
- Protein
- 28 grams
- Sugar
- 8 grams
- Total: 35 min
- Active: 35 min
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
- 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.
- For the salad: Put the arugula in a large salad bowl. Add the tomatoes, parsley, cucumber and peppers and toss well.
- 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.
- 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.