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Easy prep

Seared Chicken Fattoush Salad

with Sumac Vinaigrette & Crispy Pita Chips

Cooking time

20 minutes




760 /serving

Lebanese flavours are bold and bright, typically drawing on lots of vibrant acidity and a balanced sweet-tart-savoury combo. That’s what tonight’s dinner is all about: this spiced chicken takes its influence from that part of the world with its fresh herbs and lemony brightness, qualities that are accentuated even further by a fresh, wholesome fattoush-inspired salad. To crown the masterpiece: toasted pita chips for some killer crunch.

We will send you:

  • 4 Chicken thighs
  • 25g Sliced red onions
  • 1 Tomato
  • 1 Cucumber
  • 1 Lemon
  • 1 Head of lettuce
  • 60g Sliced radishes
  • 78g Large-flaked bulgur
  • 15g Roasted minced garlic
  • 14g Honey
  • 2 Pita
  • 9g Fattoush salad spice blend (sumac, mint, garlic powder, parsley, kosher salt, black pepper)

Contains: Wheat

You will need:

Medium pot
Medium pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
38 g
Saturated Fat
6 g
340 mg
Total Carbs
70 g
13 g
45 g
12 g
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Cook the bulgur
Preheat the oven to 450°F. In a medium pot, combine the bulgur, 1 cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and spread out on a plate to cool. Set aside.
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Cook the chicken
While the bulgur cooks, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. 
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Make the pita chips
While the chicken cooks, tear the pita into bite-size pieces. On a lined sheet pan, toss the pita pieces with a drizzle of oil; season with S&P. Arrange in a single, even layer and toast in the oven, stirring halfway through, 5 to 7 minutes, until golden brown and crisp. Remove from the oven and set aside.
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Mise en place
Juice the lemon. Small-dice the cucumber. Small-dice the tomato. In a small bowl, make the sumac vinaigrette by combining the remaining spice blend, onions, honey and as much garlic and lemon juice as you’d like. Add 3 tbsp olive oil (double for 4 portions) and season with S&P to taste.
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Make the fattoush salad
In a large bowl, mix together the cucumber, tomatoes, radishes, bulgur and lettuce (tear the leaves with your hands before adding). Add as much of the sumac vinaigrette as you’d like and toss to combine.
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Plate your dish
Divide the fattoush salad between your plates. Top with the chicken and pita chips. Bon appétit!

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