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20 minutes
One pot wonder

Grilled Chicken Fattoush Salad

with Crunchy Spiced Pita Chips

Cooking time

20 minutes




660 /serving

What could be better than fattoush, that Middle Eastern ode to all things crisp, crunchy and lemony? How about a grilled chicken fattoush, which adds more sustenance to a surefire palate pleaser? Plop chicken breasts onto the grill in garlicky, citrusy, sumac-based spices to brown to tenderize for cutting into juicy slices. Put pita on the barbecue to get its crackle on, and then add the chips to a moist, fluffy, zesty lettuce-cuke-radish salad tickled with a sprightly vinaigrette.

We will send you:

  • 2 Chicken breasts
  • 90g French radishes (or radishes)
  • 1 Lemon
  • 1 Cucumber
  • 1 Head of lettuce
  • 7g Honey
  • 2 Artisanal pita
  • 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)

Contains: Mustard, Wheat

You will need:

Olive oil
Salt & pepper (S&P)
BBQ (or grill pan)
Basting brush
Total Fat
26 g
Saturated Fat
4 g
1010 mg
Total Carb
61 g
11 g
51 g
12 g
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Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken* dry with paper towel; season with ⅓ of the spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 6 to 8 min. per side, until cooked through. Transfer to a cutting board. Reserve the grill pan, if using.
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Mise en place
Meanwhile, zest and juice the lemon. Thinly slice the cucumber and lettuce. Thinly slice the radishes lengthwise. Halve the pita and brush both sides with a drizzle of oil; season with ½ the remaining spices and S&P.
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Make the vinaigrette
In a large bowl, combine the lemon juice and zest, the honey, 3 tbsp olive oil (double for 4 portions), the remaining spices and S&P.
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Make the salad
To the bowl of vinaigrette, add the lettuce, cucumber and radishes; toss well.
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Make the pita chips
Grill the pita on the BBQ (or in the reserved grill pan heated on medium-high), 1 to 3 min. per side, until beginning to crisp. Transfer to a plate and set aside to cool. Once cool enough, break into bite-size pieces.
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Plate your dish
Divide the salad between your plates. Top with the pita chips and chicken (slice beforehand if desired). Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.