Name: Mediterranean Chicken & Bread Salad (Fattoush) with Feta Dressing
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 1 ½ (113 g) pkg crumbled feta cheese; 3 English cucumbers; 1 small pkg fresh mint; 3 cloves garlic; 3 small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1 ½ cups plain Greek yogurt; 1 ½ bunches radish; 6 whole grain pitas; black pepper; brown sugar; Dijon mustard; extra virgin olive oil; Italian seasoning; onion powder; red wine vinegar; salt

Mediterranean Chicken & Bread Salad (Fattoush) with Feta DressingMediterranean Chicken & Bread Salad (Fattoush) with Feta Dressing — a 45-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

1 ½ (113 g) pkg crumbled feta cheese

3 English cucumbers

1 small pkg fresh mint

3 cloves garlic

3 small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1 ½ cups plain Greek yogurt

1 ½ bunches radish

6 whole grain pitas

black pepper

brown sugar

Dijon mustard

extra virgin olive oil

Italian seasoning

onion powder

red wine vinegar

salt

Instructions

Preheat oven to 220°C (425°F). Arrange racks in the upper, center, and lower thirds of the oven.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Arrange chicken cutlets on a large baking sheet pan; drizzle with oil and season both sides with spices.

Place chicken on the bottom rack of the oven (it doesn't have to be fully heated) and bake, flipping once, until cooked through, about 18 minutes. Remove from the oven and set aside to cool.

Meanwhile, holding a knife parallel to a clean cutting board, cut each pita in half horizontally to separate the two sides; cut or tear the bread into bite-sized pieces. Divide pita pieces between two additional baking sheet pans and spread out in an even layer.

Drizzle oil over the pita and sprinkle with Italian seasoning and salt. Gently toss to combine, then spread back out in an even layer.

Place pita chips on the center and top racks of the oven and bake, tossing halfway through, until chips are crisp, about 8 minutes. Remove from oven and set aside to cool.

Meanwhile, peel and mince garlic; transfer to a medium bowl.

Add yogurt, water, vinegar, sugar, Dijon, and spices to the bowl with the garlic; whisk until smooth. Add feta and stir to combine the dressing; set aside.

Wash and dry the fresh produce.

Peel, trim, and thinly slice cucumbers. Trim and thinly slice radishes. Transfer both to a large bowl.

Halve tomatoes and add to the bowl.

Pick mint leaves off the stems; shave parsley leaves off the stems. Discard stems and mince the leaves. Add both to the bowl.

Cut chicken into bite-sized pieces. Add to the bowl along with the pita chips and toss to combine the salad.

To serve, divide salad between plates or bowls. Spoon dressing on top and enjoy!

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