Grilled Chicken Fattoush Salad
Summer’s in full swing and that means it’s time to pull the cover off your grill and get to grilling. While hot dogs and hamburgers are the easy choice, nothing is better right off the grill than chicken, or seafood or even a nice T-bone steak. But you don’t have to stick with proteins. You could also grill fruits and vegetables for a wonderful smoky side or dessert. You could even combine the two for a great summer salad.
While I love grilling everything from chicken to pork to fish, I also love grilling veggies. I mean, if you’re going to be outside cooking, why not do everything in one spot? It’s so much easier than going back and forth from your grill outside to your stove or oven inside. The vegetables I’m usually grilling are corn, asparagus and onions. But I’ll also grill tomatoes, peaches, strawberries and plums. There really isn’t anything I won’t grill. Most of the time those veggies end up as a side to whatever protein I’m cooking. But every so often I combine everything for a delicious smoky dinner salad.
A dinner salad is a great way to get all the nutrients you need without making several dishes. According to the nutrient plate diagram we all grew up with, you should have some fruits, vegetables, grains, proteins and dairy at every meal. Depending on the salad you make, you can easily fulfill these requirements. While most salads simply have vegetables and maybe the occasional tomato, cucumber or avocado (all fruits), they don’t usually have proteins or bread. But if you turn that side salad into a main course, you’ll see steak, chicken or fish thrown in. Then there’s the bread. Bread is usually served on the side in toast form or bread sticks. But why does the bread have to be stuck on the side as an afterthought? Why can’t it be part of the salad? Thanks to the Lebanese, it can!
Several years ago I discovered a salad known as a fattoush salad thanks to a Middle Eastern restaurant near my home in Marin. It’s essentially a salad that’s made with bread. It was a way for the Lebanese to use up their leftover pita bread by frying it in a little olive oil and salt and turning the soft flat bread into crunchy croutons. These days you can find fattoush salads using everything from naan to pita to sourdough. Adding those chunks of bread makes for a more filling salad and fills out that plate diagram we all try so hard to follow.
Although the bread in fattoush salads is usually baked or fried, grilling it adds a nice smoky flavor, and makes it the perfect option for those hot summer nights. Add some chicken and onions and you have a great grilled dinner. But you don’t need to stop at the bread and protein. You could grill the whole salad if you want. Of course the more you grill the smokier the final dish will be. Since I don’t like to be overwhelmed by smoke, I just grilled the chicken, onions and naan. But you could easily blister those tomatoes as well. Finish off with a citrusy vinaigrette and you have a lunch or dinner option that will take you into fall and beyond.
Ingredients
- 1/4 cup olive oil
- 1-1/2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 2 boneless, skinless chicken breasts
- 1/2 cup red onion, thinly sliced
- 2 - 3 pieces of naan or pita rounds
- 1 pound tomatoes
- 1 Persian cucumber, diced
- 3 ounces herbed feta cheese, crumbled
- 1/2 cup fresh parsley, chopped
- 1/3 cup black olives, pitted
Instructions
- Whisk together the oil, vinegar, garlic and a pinch of salt and pepper in a small bowl and set aside.
- Preheat a gas or charcoal grill to 350 degrees F.
- Sprinkle the chicken with salt and pepper. Brush a little olive oil on the onions and naan. Grill the chicken until no longer pink, 5 - 6 minutes per side. Add the onions and naan to the grill for the last 5 minutes, or until they have nice grill marks. Transfer the chicken, onions and naan to a cutting board and let rest for at least 5 minutes.
- While the chicken, onions and naan rest, chop the tomatoes and place them in a large serving bowl. Add the dressing and another pinch of salt and pepper and toss to coat. Let sit for at least 5 minutes.
- Tear the naan into small pieces, thinly slice the grilled onion and cut the chicken into 1-inch cubes. Add them to the bowl with the tomatoes. Add the cucumber, feta, parsley, and olives and toss until coated with the dressing. Let sit for 15-20 minutes, tossing the salad occasionally so the flavors really blend; serve.
