Fattoush salad with chicken
The Lebanese bread salad: crunchy vegetables, radishes and herbs in a bright lemon dressing with chicken and crispy air fryer pita chips.
- 30 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.35 a serving
- 470 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 pita bread, torn into bite-size pieces
- 2 lemons, juiced
- 1 clove garlic, grated
- 1 tsp honey
- 6 cups romaine lettuce, chopped
- 1 cucumber, diced
- 3 Roma tomatoes, diced
- 6 radishes, thinly sliced
- 3 green onions, thinly sliced
- ½ cup fresh parsley, chopped
- 2½ cups rotisserie chicken, shredded
From your pantry
- ⅓ cup olive oil, divided
- 1 tsp salt, divided
- ½ tsp paprika
- ¼ tsp black pepper
Each serving has about 470 calories, 28 g protein, 31 g carbs and 27 g fat, and costs about $3.35 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No pita bread? Flour tortillas work.
- No lemons? Limes work.
- No honey? Maple syrup works.
- No romaine lettuce? Green leaf lettuce or iceberg lettuce or butter lettuce works.
- No cucumbers? English cucumbers or mini cucumbers work.
- No green onions? Chives work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the air fryer to 375°F. the torn pita with 1 tablespoon of the oil, of salt and the paprika.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Air fry 5 to 6 minutes, shaking the basket twice, until and .
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 5 min 30 sec
Dolly’s tip: They crisp more as they cool. Pull them when they are golden, not brown.In a big bowl, the rest of the oil with the lemon juice, garlic, honey, pepper and the rest of the salt.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the lettuce, the cucumber and tomatoes, the radishes and green onions, and chop the parsley.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
the chicken into bite-size pieces.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Add the vegetables and chicken to the dressing and , then the pita chips right before you eat.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: For lunch, pack the pita chips in a bag and the dressing in a jar, and mix it all at lunch so the chips stay crunchy.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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