Lebanese Chicken Salad #eatkibbeh #lebanesechickensalad #chickensalad

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner while thighs are more economical.

pomegranate molasses

🥗Healthier: balsamic vinegar

💰Cheaper: honey

Balsamic adds acidity; honey provides sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy; vegetable oil is cost-effective.

sumac

🥗Healthier: lemon zest

💰Cheaper: citric acid

Lemon zest offers similar tang; citric acid is more affordable.

Make marinade by blending 3/4 teaspoon sumac, 3/4 teaspoon cumin, 3/4 teaspoon coriander, and 1/4 teaspoon cayenne pepper with 2 tablespoons chopped cilantro, 1 clove chopped garlic, 1.5 tablespoons lemon juice, and 1 tablespoon olive oil.

Place 3 boneless skinless chicken thighs in a plastic bag and add marinade, squishing to coat.

Refrigerate for 4 hours or overnight.

Mix dressing with 1 tablespoon lemon juice, 1 teaspoon mustard, 1 tablespoon white wine vinegar, and 2 tablespoons extra virgin olive oil, whisking together.

Preheat oven to 300°F and slice pita bread in half, then bake for 10 minutes.

Cut the heart of the romaine lettuce crosswise and place in a bowl.

Add 1 seeded and chopped tomato, 1/2 cup diced cucumber, 1 tablespoon mint, 2-3 tablespoons flat leaf parsley, 1 teaspoon ground sumac, and 1/4 cup watercress to the bowl and toss.

Remove chicken from marinade and broil until cooked through.

Plate the salad, add broken pieces of baked pita, and top with broiled chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens