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Fattoush with Chicken and Tahini-Sumac Dressing

Fattoush with Chicken and Tahini-Sumac Dressing

  • Makes
    4-6 servings
  • Cook Time
    35 minutes
  • Rating

Fattoush is a Levantine chopped salad that makes tasty use of old pita. The bread may simply be left out to stale or it may be toasted before it is broken into pieces and tossed with vegetables and dressing. In this recipe, we brush the rounds with oil and bake them until nicely browned—we think the crunchy pita combined with the different textures of the other ingredients is a large part of the salad’s appeal. The dressing for fattoush typically is oil-based, but we also include tahini for its rich, nutty flavor and creamy consistency. Ground sumac, tart and citrusy, is an essential seasoning in fattoush. Look for it in the spice section of the supermarket, Middle Eastern grocery stores or online spice merchants. The unconventional addition of shredded chicken makes this fattoush a main-course salad; an average-size store-bought rotisserie chicken will yield enough meat for the recipe.

Tip

Don’t forget to stir your tahini. Upon standing, the oil in tahini separates to the top and must be stirred in before use.

Ingredients
  • 1

    English cucumber, quartered lengthwise, then cut crosswise into ½-inch chunks

  • Kosher salt and ground black pepper

  • ¼

    cup plus 2 tablespoons lemon juice

  • ½

    small red onion, thinly sliced

  • 2

    8-inch pita breads, each split into 2 rounds

  • 6

    tablespoons extra-virgin olive oil, divided

  • 8

    teaspoons ground sumac, divided

  • ¼

    cup plus 2 tablespoons tahini

  • 1

    tablespoon honey

  • 3

    cups shredded cooked chicken

  • 1

    romaine heart, cut crosswise into 1-inch pieces

  • 2

    cups lightly packed fresh mint or flat-leaf parsley or a combination, roughly chopped

Step 1

Heat the oven to 400°F with a rack in the middle position. In a colander set in a large bowl, toss the cucumber with ½ teaspoon salt; set aside.

In a large serving bowl, stir together the lemon juice and onion; let stand while you toast the pita.

Step 2

Meanwhile, on a rimmed baking sheet, brush both sides of the pita rounds with 2 tablespoons of oil, then sprinkle evenly with 2 teaspoons of sumac.

Bake until browned and crisp, about 10 minutes total, flipping once about halfway through. Cool to room temperature, then break into bite-size pieces.

Step 3

To the bowl with the onion, add the remaining 4 tablespoons (¼ cup) oil, the remaining 6 teaspoons (2 tablespoons) sumac, the tahini, honey, ½ teaspoonsalt and ¼ teaspoon pepper, then stir until well combined.

Add the chicken and toss to coat. Add the romaine, mint, cucumber (discard the liquid) and pita, then toss to combine. Taste and season with salt and pepper.