Yes, I know it’s September. I know the kids have been back in school for weeks. That said, it’s still pretty warm down here in Georgia. Summer is hanging on tight (despite my protests) and I’m left searching for crisp, cool, light dinners that will satisfy my family and not heat up my kitchen. I believe that this recipe might just be warm weather recipe perfection. It’s simple, clean, and cool. Plus, I never had to turn on my oven. My husband had to stand over the grill for a few minutes, but personally, I never broke a sweat.
The salad can, and should, be made ahead of time. The dressing is used to marinate the chicken and dress the salad. I suggest letting the chicken marinate for at least an hour. After you’ve popped the chicken back in the fridge to marinate, chop up the vegetables for the salad and add the dressing. Let the salad marinate for that hour as well. You’ll be left with a beautiful summer salad, bursting with flavor.
You’ll also be left with an amazing concoction of juices and dressing waiting to be soaked up by the grilled flat breads. My kids love helping me out with this part. I’m a firm believer in letting the kids help out in the kitchen. My girls help me with, almost, every meal I cook. They love being in the kitchen and I like to think that I’m helping to grow a future generation of foodies. Can my five year old chop up all of the vegetables? Certainly not. She can, however, “paint” olive oil on the flat breads and sprinkle them with salt, pepper and a bit of dried thyme.
The flat breads go on the grill for just a minute or two and you’ll be left with a little bit of chewy, toasty, salty heaven. After they come off the grill, either chop them up into pieces to add to the salad or slice them into wedges and ladle the salad, and all of those wonderful juices, on top. I promise, you won’t be sorry.
FATTOUSH SALAD WITH CHICKEN AND GRILLED FLAT BREADS
Adapted from Cuisine At HomeSpecials Magazine
- For the dressing, mix together:
- 1/3 cup extra virgin olive oil
- 3 Tbsp. freshly squeezed lemon juice
- 2 1/2 Tbsp. red wine vinegar
- 1/2 tsp. dried oregano
- salt and pepper to taste
- For the salad, toss together:
- 2 cups of thinly sliced English cucumber
- 2 tomatoes, cut into wedges
- 1/3 cup sliced kalamata olives
- 1/2 cup crumbled feta cheese
- 1/4 cup very thinly sliced red onion
- 2 Tbsp. chopped fresh dill
- 1 lb. boneless, skinless chicken breasts
- For the Grilled Garlic Flat Breads:
- 2 round flat breads (like a pita, without the pocket)
- 2 Tbsp. olive oil
- kosher salt, black pepper and dried thyme
- 1 clove garlic, halved
- Whisk all of the dressing ingredients together. Reserve 1/3 cup of the dressing for the salad. Pour the rest over 1 pound of boneless, skinless chicken breasts in a resealable plastic bag. Marinate at least one hour in the refrigerator.
- Toss all salad ingredients together in a medium-sized bowl. Add the remaining dressing and re-toss. Let the salad marinate for at least 30 minutes. An hour won’t do any harm.
- Preheat your grill to high and brush the grate with some canola oil. Grill the chicken, covered, until cooked through. This will take about 3-4 minutes per side, depending on the thickness of your chicken breasts. Let the chicken rest for 5 minutes before slicing. While it’s resting, grill the flat breads.
- Lower the grill heat to medium. Brush the grate with a little more oil. Brush the flat breads, on both sides, with the olive oil. Sprinkle with the salt, thyme and pepper. Grill the flat breads for 1-2 minutes per side. After you remove them from the grill, rub the surface of the bread with the cut sides of the garlic clove. Slice flat breads into wedges and smother with the salad.