Suzy Karadsheh's Strawberry, Arugula & Spinach Fattoush With Lime Chicken
Photo by Food52
- Serves
- 4-6
- Prep Time
- 30 Minutes
- Cook Time
- 10 Minutes
I’m just going to say it: It’s highly unlikely that traditional Levantine cooks would ever put strawberries in a fattoush salad. And purists would only use purslane, as opposed to other leafy greens like arugula or baby spinach in a fattoush—but if you don’t mind coloring outside the lines and making something that’s a little different but just as delightful as the beloved classic, this version will not disappoint. Two things are still relevant here: the crispy pita chips (you can’t have fattoush without pita chips!) made from day-old pita and seasoned with a heavy pinch of sumac, and the bright, tangy, and very subtly sweet pomegranate molasses–sumac dressing.
Make-Ahead Tip
You can make the pita chips up to a few days ahead of time—just store them in an airtight container on your countertop. Because there are delicate leafy greens in this salad, you should wait to toss it together until before serving (and don’t refrigerate more than a couple of hours). Keep the dressing and pita separate, then add before tossing the salad.
I am very much a chicken thigh kind of person, so when I make chicken breasts, I want them to be tender and succulent. I have come up with a two-part strategy that yields perfect, juicy results every time.
Part 1: Since chicken breasts are uneven and tend to be thick at the top and thin at the bottom—and usually by the time the thick side is cooked through, the thinner side is often overcooked and dry—I divide the chicken breast horizontally into two thinner cutlets. Then, I gently pound the cutlets with a kitchen mallet (or the bottom of a cast-iron skillet). Pounding the chicken results in even thickness and breaks down the fiber between the flesh to make the chicken cutlets extra tender.
Part 2: After searing on both sides, I gently poach the chicken to finish cooking in broth and lime juice. The liquid creates steam, and the lid traps it in the pan, ensuring the chicken cooks through without drying out. Bonus: You end up with a delicious, citrusy pan sauce!
—Suzy Karadsheh
Ingredients
Salad
- FOR THE SALAD DRESSING:
- Extra-virgin olive oil
- Juice of 1 large lemon (about ¼ cup)
- 3 tablespoon pomegranate molasses
- 1 teaspoon sumac
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Kosher salt and ground black pepper
- FOR THE SALAD:
- 1 pint fresh strawberries, trimmed and thinly sliced (about 2 cups)
- 3 cup (packed) baby arugula
- 2 cup (packed) baby spinach
- 1 cup roughly chopped fresh mint leaves
- 3 Persian cucumbers, sliced into ¼-inch rounds
- 5 large radishes, thinly sliced
- 4 baby bell peppers, any color, cored and sliced into thin rings
- 2 scallions, trimmed, white and green parts finely chopped
- Pita chips, with savory seasoning
- Sumac, for serving
- Kosher salt
Dill & Lime Chicken Breasts With Olives
- 1 1/4 pound boneless, skinless chicken breast (or cutlets)
- 1 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- Kosher salt and ground black pepper
- Extra-virgin olive oil
- 4 medium garlic cloves, minced
- 1/2 cup chicken stock, homemade or store-bought
- 2 large limes, 1 sliced in half and 1 into thin rounds
- 1/2 cup (packed) roughly chopped fresh dill fronds
- 1/2 cup pitted Castelvetrano olives, thinly sliced
- Cooked grains of your choice, for serving
Recipe from “The Mediterranean Dish: Simply Dinner: 125 Easy Mediterranean Diet-Inspired Recipes to Eat Well and Live Joyfully: A Cookbook” © 2024 by Suzy Karadsheh
Directions
Salad
- Step 1
Make the dressing: In a large bowl, whisk together ⅓ cup of the olive oil, the lemon juice, pomegranate molasses, sumac, cinnamon, allspice, and a big pinch of salt and black pepper (about ½ teaspoon each) until well combined.
- Step 2
Prepare the salad: To the same bowl with the dressing, add the sliced strawberries, arugula, spinach, mint, cucumbers, radishes, bell peppers, and scallions. Toss to combine.
- Step 3
Add the pita chips and give the salad another gentle toss. Taste and add more sumac, ½ to 1 teaspoon or to your liking, and adjust the salt. Serve.
Dill & Lime Chicken Breasts With Olives
- Step 1
Place a chicken breast flat on a cutting board and put the palm of your nondominant hand on top to hold it in place. Using a sharp knife, carefully slice the chicken breast horizontally into 2 pieces of even thickness. To further flatten the chicken, put it in a zippered bag and, using a kitchen mallet, gently pound until it reaches a uniform thickness. Remove from the bag and repeat with the rest of the chicken breasts. (Or, if using cutlets, skip this step.)
- Step 2
Pat the chicken dry and season on both sides with the oregano, coriander, and a big pinch of salt and black pepper (about ½ teaspoon each).
- Step 3
In a large nonstick skillet set over medium heat, add about 2 tablespoons of the olive oil. Once the oil shimmers, add the garlic and the seasoned chicken cutlets. Cook the chicken on one side for about 4 minutes or until lightly browned, then turn the chicken over and cook for 1 minute or so on the other side.
- Step 4
Add the broth to the pan and squeeze the lime halves over the chicken. Add the dill, olives, and lime slices. Cover and cook for about 2 to 3 minutes, or until the chicken is fully cooked through and its juices run clear. Transfer to a platter and serve with cooked grains of your choice.