If you're looking for a fresh, crunchy salad that's anything but boring, you're going to love this Chicken Fattoush Salad Recipe! Za'atar spiced grilled chicken, crunchy vegetables, and a tangy dressing add plenty of flavor, while a little pita bread turns this bowl into such a satisfying meal.
The key to a great salad is to include plenty of flavor and texture if you ask me. A sad, boring salad will never feel satisfying, but a delicious salad recipe makes eating more greens second nature.
Whether you're looking for some healthier meals after the holidays or want to add more greens to your weekly menu, this recipe is one you have to try. (It will keep you coming back again and again!)
This crunchy and fresh Chicken Fattoush Salad is my idea of perfection!
It's bursting with Middle Eastern inspired flavor, and the addition of pita bread turns this bowl into such a satisfying meal.
Za'atar spiced grilled chicken, crispy romaine, juicy cherry tomatoes, sharp red onion, crunchy cucumber, and a little mint or parsley make this dish anything but boring.
Add some tangy dressing and pita, and you'll be hooked on Fattoush Salad for sure!
Fattoush Salad Ingredients
- Chicken breast - You'll want about 4 ounces per serving.
- Oil - I like to use avocado oil for grilling because of the high smoke point.
- Za'atar - This spice blend can vary based on brand but usually includes dried oregano, thyme, marjoram, sumac, and toasted sesame seeds.
- Lettuce - I recommend romaine, cut into strips.
- Toppings - Tomatoes, thinly sliced red onion, and cucumber add flavor and crunch. Use Persian cucumbers if you can find them.
- Fresh herbs - You can use fresh mint leaves, parsley, or a combination of both.
- Olive oil - A good quality extra-virgin olive oil will give you the best depth of flavor.
- Lemon juice - Three tablespoons of fresh lemon juice adds tanginess and acidity to the salad dressing.
- Ground Sumac - You can substitute lemon zest or lemon pepper if needed.
- Garlic - Use about 1 teaspoon, minced.
- Kosher salt and pepper - Add to taste to both the chicken and the dressing.
- Pita bread - I recommend toasted pita or fried for the best texture. Use gluten-free if necessary.
Don't miss my Chicken Fattoush Salad Web Story.
Tips & Tricks
- If you don't have sumac, you can substitute lemon zest or lemon pepper.
- Only dress as much salad as you plan to eat. Any leftovers will keep much better if you haven't added the dressing yet.
- You can use pita chips in place of pita bread for extra crunch. To make homemade pita chips, place pita pieces in a single layer on a baking sheet and bake until crispy.
- For even more texture and flavor, you can add sliced radishes, green onions, olives, chickpeas, or any other toppings you like to your salad.
- If you have some extra pita bread, why not dip it in this delicious Smoky Roasted Red Pepper Hummus?
- As long as you have the grill out, throw some Halloumi Kebabs on there, too!
- This Quinoa Tabbouleh Recipe is a delightful gluten-free twist on a classic.
Frequently Asked Questions
Traditionally, this Middle Eastern dish refers to a salad of fresh greens and vegetables topped with toasted or fried pieces of Arabic flatbread.
It's considered a fatteh recipe, which refers to a family of dishes that incorporate stale flatbread.
Also sometimes spelled sumach, this popular Middle Eastern spice comes from berries that are ground into a coarse powder.
It adds a bright red color, and the taste is similar to lemon juice. It's most often found in za'atar spice blends.
You bet! It's best if the chicken was made with mild seasoning. In that case, add some Za'atar spice before combining with the rest of your salad ingredients.
Tools Needed to Make This Fattoush Salad Recipe
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- Shallow dish
- Tablespoons and teaspoons
- Grill or grill plate (I love my Ninja Foodi Grill.)
- Large bowl
If you don't think you'll eat the full salad, it's best only to dress the portion you plan to eat. Undressed salad keeps much better in the refrigerator.
Store the salad, dressing, and pita separately in airtight containers in the refrigerator for up to four days. Toss just before serving.
The dressing can be stored in a jar with a screw-top lid. When you take it out of the refrigerator, be sure to give it a good shake.
How to Make Chicken Fattoush Salad
Place the chicken in a shallow dish and toss with the oil. Sprinkle with the za'atar, salt, and pepper, then toss again to coat.
Preheat a grill to medium-high heat. Once hot, grill the chicken for 7 minutes. Flip and grill for another 7 to 10 minutes until the internal temperature reaches 160° F. Remove from heat and allow to rest for 10 minutes.
In a large bowl, combine the chicken, lettuce, tomatoes, red onion, cucumber, and herbs.
In a blender, combine the olive oil, lemon juice, sumac, garlic, salt, and pepper. Process until smooth.
Add the desired amount of dressing over the chicken and vegetables, then toss to combine.
Tear the pita bread into bite-sized pieces and add your desired amount to the salad.
You May Also Like These Salad Recipes
- This show-stealing Thai Chicken Salad Recipe delivers mouthfuls that surprise and delight!
- When you're craving a meal that will fuel your body and delight your senses, you will love this Crunchy Quinoa Salad.
- This Kale and Brussels Sprout Salad is a nutrition-packed vegetarian dish that is crazy good!
- You won't be able to get enough of this Grilled Chicken Avocado Salad for a surprisingly filling main course salad.
Chicken Fattoush Salad
- 16 ounces chicken breast
- 2 tablespoons avocado oil
- 1 teaspoon za'atar
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 small head of romaine lettuce cut into strips
- 2 to matoes chopped
- 1 red onion sliced thin
- 1 cucumber diced
- ⅓ cup fresh mint or parsley or a combination
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon sumac
- 1 teaspoon minced garlic
- Salt and pepper
- To Finish
- 2 slices pita bread toasted or fried, gluten free if necessary
- Place the chicken in a shallow dish and toss with the oil. Sprinkle with the za'atar, salt, and pepper and toss to coat.
- Preheat a grill to medium-high heat. Grill for 7 minutes. Flip and grill for 7 to 10 minutes longer, until the internal temperature reaches 160° F. Remove from heat and allow to rest for 10 minutes.
- In a large bowl, combine the chicken, lettuce, tomatoes, red onion, cucumber, and herbs.
- In a blender, combine olive oil, lemon juice, sumac, garlic, salt, and pepper. Process until smooth.
- Toss the desired amount of dressing with the vegetables.
- Tear the pita bread into bite-sized pieces.
- Add the pita pieces to the salad.
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