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Chicken Tawook Fattoush Salad

    My family’s favorite Lebanese fattoush salad becomes a main dish when topped with tender, juicy chicken tawook and crispy za’atar-scented baked pita chips.

    Chicken tawook fattoush salad.

    Whenever I cook chicken, pork, or steak I always try to double or triple the batch to use throughout the week for a quick lunch or to help with another dinner. Cooking once and eating twice is the name of the game around here. That was the inspiration for my Chicken Tawook Fattoush Salad, which combines my Shish Tawook Chicken recipe with my Lebanese Fattoush Salad, creating a new and delicious dish.

    Ingredients

    • Fattoush salad: Romaine lettuce, tomato, cucumber, red onion, parsley.
    • Fattoush salad dressing: Lemon juice, olive oil, za’atar, sumac, dried mint, garlic, salt and pepper.
    • Pita chips: Pita bread, olive oil, za’atar, salt and pepper.
    • Tawook chicken: Chicken breasts, lemon, olive oil, garlic, salt and pepper.

    How to Make Chicken Tawook Fattoush Salad

    Grating garlic onto chicken

    Start your Chicken Tawook Fattoush Salad by marinating your chicken. Cut your chicken breasts, put the cubed chicken into a bowl, and add the garlic.

    Adding lemon juice to chicken

    Then add the lemon juice on top.

    Seasoning raw chicken

    And season with salt and pepper. Let chicken marinade for at least 20 minutes.

    Putting pita chips in oven

    While chicken is marinating, get your pita chips into the oven at 350 degrees. Put the cut pita pieces on a prepared baking sheet, drizzling with olive oil, za’atar, and salt. Bake for 10-12 minutes.

    Cooking chicken tawook

    Once chicken has finished marinating, cook over medium-high heat until browned on all sides. Remove and set aside.

    Liz cutting lettuce

    Next, prepare your salad by chopping the lettuce, parsley, tomato, cucumber, and onion.

    Liz assembling salad

    Put all chopped vegetables into a large bowl.

    Liz seasoning salad

    Top salad with za’atar, sumac, dried mint, olive oil, lemon juice, garlic, and some salt and pepper to taste.

    Liz adding pita chips to salad

    Then break up the pita chips to top the salad as well.

    Forkful of chicken tawook fattoush salad.

    Finish by adding the tawook chicken, then serve and enjoy!

    Change It Up

    • Make it gluten free. Omit the pita chips and this salad becomes gluten free!
    • Make it vegan or vegetarian. Skip the tawook chicken to keep this dish animal-produce free.

    Frequently Asked Questions:

    Do I have to use fresh ingredients?

    You can use bottled lemon juice and pre-minced garlic, but the flavor won’t be as fresh or strong.

    What is fattoush?

    Fattoush is a middle eastern salad that gets its name from the pita chips used to garnish it, because it uses “fatta,” or day-old flat bread.

    How do I store leftover Chicken Tawook Fattoush Salad?

    I would keep the chicken and salad separate, otherwise the lettuce can get wilted. But kept separately in air-tight containers, leftovers will keep for up to 3 days in the fridge.

    Chicken tawook fattoush salad.

    More Lebanese Favorites

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    Did you try this salad and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

    Liz eating chicken tawook fattoush salad.

    Chicken Tawook Fattoush Salad is everything you want in a satisfying entree salad: juicy chicken, crisp vegetables, crunchy pita chips and a zesty lemon garlic vinaigrette to go on top. It is heaven in every single bite.

    Your fork is waiting.

    Chicken tawook fattoush salad

    Chicken Tawook Fattoush Salad

    5 stars
    My family’s favorite Lebanese salad becomes a main dish with tender, juicy chicken tawook and crispy za’atar-scented baked pita chips.
    PREP: 10 mins
    COOK: 15 mins
    TOTAL: 25 mins
    Servings: 4

    Ingredients
     

    Fattoush Salad

    • 4 cups romaine (chopped)
    • 1 large tomato (diced)
    • 1 cup cucumber (diced)
    • ½ cup red onion (thinly sliced)
    • 3 radishes (thinly sliced, optional)
    • ¼ cup parsley (minced)

    Pita Chips

    • 1 large pita (cut in small triangles)
    • 1 tablespoon olive oil
    • 1 tablespoon za'atar
    • ½ teaspoon salt

    Fattoush Salad Dressing

    • ¼ cup lemon juice
    • 2 tablespoons olive oil
    • 1 tablespoon za'atar
    • 1 teaspoon sumac
    • 1 teaspoon dried mint
    • 1 clove garlic (minced)
    • salt and pepper (to taste)

    Chicken Tawook

    • 1 pound boneless skinless chicken breasts (cut in 1-inch pieces)
    • 1 lemon (juiced)
    • 2 tablespoons olive oil
    • 3 cloves garlic (minced)
    • 1 teaspoon salt
    • ½ teaspoon pepper

    Instructions
     

    • Begin by marinading the chicken: in a medium bowl, whisk together lemon juice, olive oil, garlic, salt and pepper. Add chicken cubes to the bowl and toss well. Marinate for 20 minutes.
    • While chicken is marinading, preheat oven to 350 degrees. Place the pita pieces in a medium bowl and toss well with olive oil, salt and za'atar. Line a baking sheet with foil and spray with nonstick cooking spray. Spread pita in a single layer then bake until crispy, about 10-12 minutes or until golden brown.
    • To prepare the salad, place all of the veggies in a large bowl (romaine through parsley) then sprinkle with the baked pita chips, gently crunching them up in your hands. Drizzle salad with the dressing ingredients then toss well.
    • To cook the chicken, place a large skillet over medium-high heat. Once warmed, add the chicken. Saute chicken until golden brown, stirring frequently, about 9-12 minutes.
    • To serve, place fattoush salad on a large plate and add chicken on top right before serving.

    Recipe Video

    Notes

    I love making this salad with leftover, cold chicken tawook but if you are using warm chicken, wait to top the salad until just before serving to avoid wilting the lettuce.
    You can whisk the salad dressing in a small bowl but I typically skip that step and just drizzle over the salad greens directly.

    Nutrition

    Serving: 2cupsCalories: 377kcalCarbohydrates: 21gProtein: 28gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 73mgSodium: 1098mgPotassium: 851mgFiber: 4gSugar: 4gVitamin A: 4945IUVitamin C: 40mgCalcium: 109mgIron: 5mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    27 Comments

    1. Yes!!! I need to start cooking double or triple batches of things like you, we only end up with stuff for leftovers the next night so lunch means me scavenging! Ugh… Loving this recipe girl… totally yum! But then again.. do I expect anything less?

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