This easy and traditional chicken fattoush salad recipe is out of this world! I added sautéd chicken breast to make this a healthy and balanced main course that can be enjoyed for either lunch or dinner. Feel free to skip the added chicken and serve the salad as a side to any dish! Did I mention this dish is ready in under 30 minutes?
Growing up in a middle eastern household, we enjoyed this traditional fattoush salad on the regular! Just the other day, I hosted a birthday party at our new home with friends and my mom made this delicious salad. Everyone in the house was RAVING about how delicious it was and asking for the recipe which is what prompted me sharing this special salad!
If you love this recipe, you will love my easy vegan fall salad, my chicken avocado salad wrap or my zesty quinoa salad.
Ingredients
- Romaine Lettuce, Roughly Chopped: A crisp, crunchy base that provides a refreshing and neutral backdrop for bold flavors.
- Roma Tomatoes, Chopped : Add a sweet, tangy juiciness and vibrant color to the salad.
- Persian Cucumbers, Thinly Sliced: Bring a delicate crunch and cool, mild flavor to balance the acidity.
- Fresh Radish, Quartered: Contribute a peppery bite and a pop of color for contrast.
- Fresh Parsley, Roughly chopped: Offers an earthy, herby brightness that ties all the ingredients together.
- Fresh Green Mint, De-stemmed: Enhances the salad with a cooling, aromatic quality and a hint of sweetness.
- Green Bell Peppers, Chopped: Provide a crisp texture and a subtly sweet, vegetal flavor.
- Olive Oil: heart healthy and flavorful oil used as the base of the dressing.
- Garlic Cloves,Minced: Deliver a bold, savory kick to the dressing.
- Lemon Juice: Adds zesty acidity that lifts and unites the flavors of the salad.
- Salt: Enhances and balances the natural flavors of the fresh ingredients.
- Sumac: A defining ingredient that imparts a tangy, citrus-like flavor and vibrant color.
- Pita bread: Toasted or fried for a crunchy texture that complements the fresh vegetables.
Serve this traditional fattoush salad as a side dish or add some chicken for additional protein and to complete as a meal!
- Chicken tenders, cut into 1″ cubes: Serves as the lean protein source for the meal.
- Avocado Oil: heart healthy neutral oil that is great for cooking.
- Salt & Pepper:Enhances natural flavors of the fresh ingredients.
- Garlic & Onion powder: Adds additional flavor to the chicken.
See recipe card for quantities.
Instructions
- Prepare the vegetables according to the descriptions above. Example: Chopping your lettuce, tomatoes, etc.
- To a large bowl, add in your chopped romaine lettuce, roma tomatoes, persian cucumbers, radish, parsley, green mint and bell peppers.
- In a small container or mason jar, add in your olive oil, minced garlic cloves, lemon juice, salt and sumac. Close the container, shake well and then when you are ready to serve, pour the dressing on top of the salad and toss.
- Grab your thin pita bread slices and slice into 4 quarters. Add into a toaster until nice and crispy (but not burned).
- Break apart the toasted crispy pita bread on top of the salad after tossing and serve!
- If serving as a meal, I suggest adding chicken. Cube your chicken tenders. Season with salt, pepper, garlic powder, and onion powder on both sides. Add oil to a large pan on medium high heat. When the oil is hot, add in your chicken. Cook for 3-4 minutes on each side or until the chicken browns on both sides and reaches an internal temperature of 165 F. Serve along with the fattoush salad and enjoy!
Hint: spray the pita bread with some avocado oil spray to make the pita crisp easier!
Substitutions
- Vegetarian – skip the chicken in this recipe to keep this dish vegetarian. Serve alongside a plant based protein source instead.
- Gluten-free– use gluten-free pita bread instead of regular pita to make this dish gluten-free.
This recipe is dairy-free as is.
Equipment
To make this chicken fattoush salad, all you need is a
- Large salad bowl
- Large Pan
- Cutting Board
Storage
This salad is best served fresh. If you decide to make this ahead of time, make sure not to add the salad dressing until you are ready to serve. I would also suggest holding off on crisping the pita bread and adding until you are ready to serve.
Leftovers can be stored in an air-tight container in the fridge for up to 1 day but the lettuce tends to wilt.
Salads
Looking for other salad recipes like this? Try these:
Dinner
If you’re looking for other dinner recipes, try these:
Jump to: Recipe
Chicken Fattoush Salad
Equipment
- Large Salad Bowl
- Large Pan
- Cutting Board
Ingredients
- 1 Head of Romaine Lettuce Roughly Chopped
- 4 Roma Tomatoes Chopped
- 5 Persian Cucumbers Thinly Sliced
- 1 bunch (5-6) Fresh Radish Quartered
- 1 Bunch Fresh Parsley Roughly chopped
- 1 Bunch Fresh Green Mint De-stemmed
- 2 Green Bell Peppers Chopped
- ¼ Cup Olive Oil
- 2-3 Garlic Cloves Minced
- Juice of 2 Lemons
- 1 teaspoon Salt
- 1 tablespoon Sumac
- 1-2 thin slices of Pita bread
For Protein if used as main dish:
- 1 Pound Chicken tenders cut into 1″ cubes
- 1 Tablespoon Avocado Oil
- Salt & Pepper to taste
- Garlic & Onion powder to taste
Instructions
- Prepare the vegetables according to the descriptions above. Example: Chopping your lettuce, tomatoes, etc.
- To a large bowl, add in your chopped romaine lettuce, roma tomatoes, persian cucumbers, radish, parsley, green mint and bell peppers.
- In a small container or mason jar, add in your minced olive oil, garlic cloves, lemon juice, salt and sumac. Close the container, shake well and then when you are ready to serve, pour the dressing on top of the salad and toss.
- Grab your thin pita bread slices and slice into 4 quarters. Add into a toaster until nice and crispy (but not burned).
- Break apart the toasted crispy pita bread on top of the salad after tossing and serve!
- If serving as a meal, I suggest adding chicken. Cube your chicken tenders. Season with salt, pepper, garlic powder, and onion powder on both sides. Add oil to a large pan on medium high heat. When the oil is hot, add in your chicken. Cook for 3-4 minutes on each side or until the chicken browns on both sides and reaches an internal temperature of 165 F. Serve along with the fattoush salad and enjoy!
- Hint: spray the pita bread with some avocado oil spray to make the pita crisp easier!
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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