Chicken with Spring Fattoush
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 30 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 123 milligrams
- Sodium
- 974 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 7 grams
- Sugar
- 6 grams
- Protein
- 50 grams
- Total: 20 min
- Active: 20 min
Ingredients
1/4 cup plus 2 teaspoons extra-virgin olive oil
1 1/2 pounds thin-sliced chicken cutlets (4 to 5 pieces)
Kosher salt and freshly ground pepper
1/4 cup red wine vinegar
1/2 teaspoon ground sumac, plus more for topping
6 cups chopped romaine lettuce hearts (2 heads)
1 pint cherry tomatoes, halved or quartered
6 ounces sugar snap peas, trimmed and thinly sliced
1/2 English cucumber, thinly sliced into half moons
1 1/2 cups crushed pita chips
1/2 cup chopped fresh mint, plus more for topping
4 ounces crumbled feta cheese
Directions
- Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the skillet, in batches if necessary, and cook until browned on the bottom, about 5 minutes. Flip and cook until the chicken is cooked through, 3 to 4 more minutes. Transfer to a cutting board and tent with foil.
- Combine the remaining 1/4 cup olive oil, the vinegar, sumac, lettuce, tomatoes, sugar snap peas, cucumber, 1 cup pita chips and the mint in a large bowl. Season with salt and pepper and toss well to coat.
- Slice the chicken into strips. Divide the salad among plates and top with the chicken, feta, remaining 1/2 cup pita chips and more mint. Sprinkle with more sumac, if desired.