Traditional fattoush salad, which originated in the Middle East, is a flavorful combination of fried or toasted pita bread, fresh seasonal herbs and vegetables. Here, grilled chicken adds a boost of lean protein, and for those of you who can't eat gluten, I've swapped the pita for gluten-free pizza crust. Mix in some crisp bell peppers and cucumbers tossed with arugula and fresh Italian parsley, and top it all off with creamy feta cheese and Lemon-Oregano Vinaigrette for a delicious and nourishing one-bowl meal.
Provided by EA Stewart
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the lemon-oregano vinaigrette: Combine the olive oil, lemon juice, vinegar, oregano and salt and pepper to taste in a small jar. Cover, shake well and set aside.
- For the salad: Put the arugula in a large salad bowl. Add the tomatoes, parsley, cucumber and peppers and toss well.
- Heat a medium skillet over medium-high heat. Rub the olive oil over the pizza crust, distributing it on both sides. Place the crust in the skillet and heat for about 2 to 3 minutes on each side, being careful not to burn. Remove and cut into approximately 1 1/2-inch pieces.
- Put the chicken and crust pieces on top of the salad. Add the feta and pour the vinaigrette over the top. Toss well before serving.
Nutrition Facts : Calories 521, Fat 33 grams, SaturatedFat 9 grams, Cholesterol 65 milligrams, Sodium 715 milligrams, Carbohydrate 27 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love