Chicken Fattoush Salad
Chicken Fattoush Salad is a great way to celebrate the garden season in late august when the garden harvest begins to reap the plentiful fruits of your labor. This is a great salad if you love a variety of garden vegetables.
- Prep Time:
- Total Time:
- Servings: 4
Ingredients
| 4 chicken breasts, approximately 4 oz. each |
| 1 head Romaine lettuce, outer leaves removed |
| 2 Roma tomatoes, diced to ½ inch |
| 1 cucumber peeled, seeded and sliced in ½-inch crescents |
| 1 red pepper, julienned |
| 1 green pepper, julienned |
| 1 yellow pepper, julienned |
| 1 cup finely chopped parsley leaves |
| ¼ cup extra virgin olive oil |
| ¾ cup fresh lemon juice |
| ½ tsp. salt |
| ½ tsp. pepper |
| 1 tsp. sumac spice (available at specialty food stores) |
Nutritional Information
353 calories
18 g Total fat
3.1 g Saturated fat
96 mg cholesterol
389 mg Sodium
11.3 g Total carbohydrates
2.7 g Dietary fiber
5.1 g Sugars
37 g protein
Directions
- Brush chicken breasts with a small amount of olive oil. Grill until the internal temperature is at least 165 degrees.
- Remove chicken from grill and keep warm.
- Cut lettuce crosswise into one-inch pieces, wash and drain well and place in a bowl.
- Toss the remainder of the salad ingredients together and portion onto plates or bowls.
- Slice the warm chicken breast and place on top of the salads.
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