Fattoush Salad with Grilled Chicken

Instructions

1. 1

   Heat the oven to 400°F. Tear the pitas into bite-size pieces, toss with 2 tbsp oil and a pinch of salt, and bake 8-10 minutes until crisp.

2. 2

   Rub the chicken with 1 tbsp oil, 1 tsp sumac, salt, and pepper. Grill or pan-sear over medium-high 5-6 minutes per side until 175°F; slice.

3. 3

   Chop the romaine, cucumber, tomatoes, radishes, and mint and toss in a big bowl.

4. 4

   Whisk the remaining oil with the lemon juice, pomegranate molasses, remaining sumac, and salt.

5. 5

   Toss the salad and pita chips with the dressing right before serving and top with the chicken.