Chicken Tawook Salad with Lemon Sumac Dressing
My favorite way to eat chicken tawook is on top of a cool and crisp salad. The garlic sauce plus the lemon sumac dressing is the ultimate!
Ingredients
FOR THE DRESSING:
- 2 tablespoons lemon juice
- 1 tablespoon ground sumac
- 1/4 cup olive oil
- kosher salt to taste
- coarsely ground black pepper to taste
FOR THE PITA CHIPS:
- 3 pocket-less pitas cut into triangles
- olive oil spray
- kosher salt
FOR THE SALAD:
- 1 large romaine lettuce chopped
- 1 large head red leaf lettuce chopped
- 1 cup sliced purple cabbage
- 2 carrots grated or julienned
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
- 1 cup sliced red onion
- 1/2 english cucumber sliced into half moons
- 6 Campari tomatoes sliced into wedges
- 1 recipe shish tawook
- 1 cup lebanese garlic sauce for serving
Instructions
FOR THE DRESSING:
- In a small jar, add the sumac, salt and pepper, lemon juice and olive oil.
- Secure the lid and shake to combine.
FOR THE PITA CHIPS:
- Toss pita triangles with oil and salt.
- Place in a preheated 400° oven for 8-9 minutes, rotating the pan half way.
- Remove, cool and then break into misshapen pieces.
FOR THE SALAD:
- Toss lettuces, cabbage, carrot, herbs and pita pieces together.
- Divide salad on to plates and top with onions, cucumber, tomatoes and chicken tawook.
- Add a dollop of the garlic sauce and drizzle the entire salad with the lemon sumac dressing.
Nutrition
Serving: 1g | Calories: 678kcal | Carbohydrates: 27g | Protein: 35g | Fat: 49g | Saturated Fat: 6g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 872mg | Potassium: 777mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4211IU | Vitamin C: 26mg | Calcium: 81mg | Iron: 2mg