Fattoosh Tawook Salad Recipe

Marinate chicken

Slice chicken into 1-inch strips (if using breasts, pound slightly to even thickness). In a bowl combine Greek yogurt, tomato paste, lemon juice (1 tbs), 1 tbs olive oil, minced garlic (2 cloves), paprika, ground cumin, ground coriander, 0.5 tsp sumac, 0.75 tsp salt and 0.5 tsp black pepper. Add chicken, toss to coat completely, cover and refrigerate for at least 45 minutes and up to 6 hours (longer will deepen flavor).

Chargrill or pan-sear

Heat a grill or heavy skillet (cast iron) over medium-high heat and oil lightly. Remove excess marinade, shake off excess from chicken pieces. Cook chicken 3–4 minutes per side until charred at edges and internal temperature reaches 165°F (74°C). If pieces are thick, reduce heat and finish cooking 2–4 minutes more. Transfer to a plate, let rest 5 minutes, then slice into bite-sized strips.

Preheat oven to 400°F (200°C). Tear pita into roughly 1–1.5-inch pieces. Toss pita pieces with 2 tbs olive oil, 0.5 tsp ground sumac and 0.25 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, turning once, until crisp and golden. Alternatively, toast in a skillet over medium heat until crunchy. Set aside to cool.

Prepare vegetables: core and dice tomatoes into 3/4-inch pieces; peel (if desired) and slice cucumber into half-moons about 1/4-inch thick; core, seed and thinly slice green bell pepper; thinly slice red onion into half-rings and rinse briefly in cold water to soften bite (optional); chop parsley and mint coarse-chiffonade.

Make the dressing: In a small bowl whisk together 3 tbs lemon juice, 4 tbs extra-virgin olive oil, 1 tbs pomegranate molasses (optional), 1 minced garlic clove, 1 tsp ground sumac, 1 tsp salt and 1/2 tsp black pepper until emulsified. Taste and adjust acidity or salt as needed.

Assemble the salad: In a large serving bowl combine the mixed salad greens (6 cups), chopped tomatoes, cucumber, bell pepper, red onion, parsley and mint. Toss gently with about half of the dressing to coat leaves lightly. Reserve the other half of the dressing at the table in case diners want more.

Finish and serve: Scatter the toasted pita croutons over the dressed salad (add them just before serving to keep crisp). Arrange sliced tawook chicken on top or toss pieces into the salad. Sprinkle pomegranate seeds and an extra pinch of sumac over everything if using. Serve immediately with remaining dressing on the side.