Wednesday, August 29, 2012


M and I have this restaurant here in Phoenix that we go to almost once a week, usually on Saturday or Sunday afternoon, when we want something fast, fresh, and decidedly NOT fussy.  The food is good and the atmosphere is laid back, which is good because I often go in my workout clothes complete with a makeup-free face, ponytail, and headband.  They don't judge.  They bring out the yummy hummus, shawarma pitas, and big healthy salads with a smile.  It never gets old.

Last weekend, we didn't go.  Because I made this.  And it tasted almost exactly like their salad.  I didn't mean for it to, and I really didn't think about it when I picked out the recipe.  It just kind of happened.  And we were okay with it because, you know, nobody at home judges my workout ponytail, either.

adapted from Elly Says Opa!


For the chicken:
1/4 c. lemon juice
3/4 tsp. sea salt
1/2 tsp. fresh black pepper
1/2 tsp. za'atar
1 boneless, skinless chicken breasts 

For the dressing:
1/4 c. fresh lemon juice
1 tsp. sumac
2-3 cloves garlic, pressed or finely minced
1/4 c. good quality extra virgin olive oil
salt and fresh black pepper, to taste

For the salad:
1/2 large head of romaine (or 1 small head), chopped
1 small cucumber (unpeeled), diced
1/3 c. grape tomatoes, halved
2 green onions, sliced
1/3 c. chopped parsley
4 radishes, sliced into half moons
1/2 green pepper, diced
2 TBSP chopped mint
1/4 c. baked whole-wheat pita chips, store bought or homemade (see Elly's instructions)

1.   Marinate the chicken by placing all ingredients in a sealed container.  Shake to coat chicken to coat.  Let sit at least 30 minutes, but no more than two hours.

2.  To make the dressing, combine all ingredients in a jar.  Seal and shake to combine.  Taste and adjust seasoning, as needed.

3.  When chicken is ready, either grill or cook, in a medium sauté pan over medium heat, until cooked through, 5-7 minutes per side.  Let rest three minutes, then cut into bite-sized pieces.

4.  Meanwhile, prepare salad components, placing each one (except the pita chips) in a large bowl.  Just before serving, toss with desired amount of dressing.  Divide salad mixture among two bowls.  Top with pita chips and chicken.  Serve immediately.


That Girl said...

I need to find a restaurant like that! Now I think I might make the hubs take me to Lebanese for lunch.

Courtney said...

Beautiful salad! We received radishes in our CSA box a few weeks ago - this salad would have been a perfect use for them!

elly said...

Glad you guys liked it and it can rival the restaurant's!

Joanne said...

I love the simplicity of fattoush! It's such a great staple to have under your belt. This looks fabulous!