Deconstructed Fattoush Salad with Grilled Chicken (Shellfish-Free)

Ingredients

• 1.5 lbs Chicken breasts
• 4 Pita bread
• 1 head Romaine lettuce, chopped
• 2 medium Tomatoes, diced
• 2 medium Cucumbers, diced
• 0.5 medium Red onion, thinly sliced
• 1 medium Bell pepper (green), diced
• 0.25 cup Fresh mint leaves, chopped
• 0.25 cup Fresh parsley, chopped
• 1 tbsp Sumac
• 4 tbsp Olive oil
• 3 tbsp Lemon juice
• 2 cloves Garlic, minced
• 0.75 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Preheat your grill to medium heat. Place the 1.5 lbs chicken breasts on the grill. Season them with 0.75 tsp salt and 0.25 tsp black pepper, and drizzle with 1 tbsp olive oil. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing.
2. 2While the chicken rests, cut the 4 pita breads into 1-inch squares. In a medium bowl, toss the pita squares with 2 tbsp olive oil, 0.75 tsp salt, 0.25 tsp black pepper, and 1 tbsp sumac. Spread the pita squares in a single layer on a baking sheet and toast in an oven preheated to 350°F (175°C) for 8-10 minutes, or until they are crispy and golden brown.
3. 3In a small bowl, whisk together the remaining 1 tbsp olive oil, 3 tbsp lemon juice, 2 cloves minced garlic, 0.75 tsp salt, and 0.25 tsp black pepper to create the dressing.
4. 4On a large platter or individual plates, arrange the 1 head chopped romaine lettuce as the base.
5. 5Evenly distribute the 2 medium diced tomatoes, 2 medium diced cucumbers, 0.5 medium thinly sliced red onion, and 1 medium diced green bell pepper over the romaine lettuce.
6. 6Top the salad with the sliced grilled chicken, the crispy toasted pita bread pieces, 0.25 cup chopped fresh mint leaves, and 0.25 cup chopped fresh parsley.
7. 7Drizzle the prepared dressing over the entire salad just before serving.

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