Get ready to transform your ordinary meal into an extraordinary culinary adventure with this mouthwatering Grilled Fattoush Salad! Imagine a vibrant Mediterranean-inspired dish that combines the smoky charm of perfectly grilled chicken, crisp fresh vegetables, and a tantalizing buttermilk dressing that will transport you straight to the sun-drenched streets of the Middle East. This isn't just a salad - it's a flavor explosion that promises to revolutionize your summer dining experience and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup grilled chicken, sliced
- 1/4 cup pita chips, crushed
- 1/2 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon sumac
- Salt and pepper to taste
Instructions
- Prepare the chicken by seasoning with salt, pepper, and sumac. Preheat the grill or grill pan to medium-high heat.
- Grill the chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes, then slice thinly.
- While the chicken is cooking, prepare the vegetables. Dice the cucumber and bell pepper into uniform small pieces. Halve the cherry tomatoes.
- For the buttermilk dressing, whisk together buttermilk, lemon juice, sumac, salt, and pepper in a small bowl until well combined.
- In a large salad bowl, combine mixed greens, diced cucumber, bell pepper, and halved cherry tomatoes.
- Add the sliced grilled chicken on top of the vegetable mixture.
- Drizzle the tangy buttermilk dressing over the salad, ensuring even coverage.
- Garnish with crushed pita chips just before serving for added crunch.
- Serve immediately and enjoy the fresh, vibrant flavors of the grilled fattoush salad.
Tips
- Temperature is Key: Ensure your grill or grill pan is at medium-high heat for perfect chicken with beautiful grill marks.
- Let Chicken Rest: Always allow grilled chicken to rest for 5 minutes after cooking to retain maximum juiciness.
- Uniform Vegetable Cutting: Dice vegetables into similar-sized pieces for a consistent texture and even dressing distribution.
- Dressing Hack: Whisk the buttermilk dressing thoroughly to prevent separation and ensure a smooth, creamy consistency.
- Crunch Factor: Add pita chips just before serving to maintain their criispness and prevent sogginess.
- Sumac Secret: Don't skip the sumac - this Middle Eastern spice adds a unique tangy, lemony flavor that elevates the entire dish.
- Serve Immediately: This salad is best enjoyed fresh, so time your preparation to serve right after assembly.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: g
Cholesterol: 65mg
