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Fattoush with Chicken and Tahini-Sumac Dressing
Fattoush is a Levantine chopped salad that makes tasty use of old pita. The bread may simply be left out to stale or it may be toasted before it is broken into pieces and tossed with vegetables and dressing. In this recipe, we brush the rounds with oil and bake them until nicely browned—we think the crunchy pita combined with the different textures of the other ingredients is a large part of the salad’s appeal. The dressing for fattoush typically is oil-based, but we also include tahini for its rich, nutty flavor and creamy consistency. Ground sumac, tart and citrusy, is an essential seasoning in fattoush. Look for it in the spice section of the supermarket, Middle Eastern grocery stores or online spice merchants. The unconventional addition of shredded chicken makes this fattoush a main-course salad; an average-size store-bought rotisserie chicken will yield enough meat for the recipe.
English cucumber, quartered lengthwise, then cut crosswise into ½-inch chunks
Kosher salt and ground black pepper
01Heat the oven to 400°F with a rack in the middle position. In a colander set in a large bowl, toss the cucumber with ½ teaspoon salt; set aside. In a large serving bowl, stir together the lemon juice and onion; let stand while you toast the pita.
This was very refreshing and flavorful. I prepared it to have over several days for lunch at work. Tossed the cucumber with the red onion and dressing, stored the chicken into a separate bowl, packed the pita in a bag, and tore up lettuce and mint in another separate container. Took up a lot of space in our fridge at home to package it this way but it let me keep everything fresh and make a salad every day. A really nice change of pace. Will make again.
It is easy and rewarding, if a bit time consuming, to forage your local wild Staghorn sumac that grows along road sides. It has several uses in cooking and beverages. https://www.thechoppingblock.com/blog/sumac-foraging-and-preparation-0