A Popular Mediterranean dish Lebanese fattoush is a healthy complex robust salad that will bring appeasement to any social gathering. The recipe for the dish today is relatively simple with all the diced components incorporated, the dish offers an acidic base from the lemon dressing, red wine and a herbal fresh note from the mint that’s tied down with a nice coating of olive oil. An Addition to this dish I incorporated was a west Asian influenced marinated dry rub. Grilled and finely sliced.
Ingredients–
1 Pomegranate
Tomatoes ( 4 diced)
Cucumber ( 1 Diced)
Chickpeas ( one 12oz can)
red onion (1 finely Chopped)
arugula (½ cup)
mint (⅓ cup)
2 chicken Breast
Dressing
Red wine ( ½ cup)
olive oil ( ½ cup)
lemon (3 squeezed)
Marinade
Black pepper (3 TBSP)
oregano (1 TBSP)
Italian seasoning (3 TBSP)
basil (1 TBSP)
saffron ( 1 TBSP)
cumin ( 2 TBSP)
sumac (2 TBSP)
Directions–
- Combine seasonings- reserve ⅓ of seasonings for dressing.
- create dressing mixture
- in a separate bowl rub chicken with ⅓ of dressing mixture
- marinate with seasoning mixture
- allow to sit overnight or for three hours minimum to Saturate poultry with a more intricate taste
- Dice up produce items and combine in bowl- set arugula aside so that its crisp when eaten
- Dress diced item
- season diced produce
- mix bowl
- allow salad to reside refrigerated for 1 hour
- Once chicken is done in the marination process, go ahead and coat chicken with olive oil and cover with foil. Roast chicken at 350 for 30 minutes.
- Once cooked, align chicken diagonally to gril to acquire the infamous grill streaks
- plate salad and incorporate arugula.
- Thinly slice grilled chicken and place atop of salad.
- garnish with balsamic vinaigrette and the salad is finished
- I hope you like it. Enjoy!