Fattoush with Chicken and Tahini-Sumac Dressing | Christopher Kimball’s Milk Street

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Milk Street Recipe

Fattoush with Chicken and Tahini-Sumac Dressing

35 minutes

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.

4-6

Servings

Tip

Don’t forget to stir your tahini. Upon standing, the oil in tahini separates to the top and must be stirred in before use.

35 minutes

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