Shopping list
  • 1.25lb chicken breastsliced into 1/2-inch wide stripes
  • 3cups lettucesliced into 1-inch wide stripes
  • 1/2cup red radishhalved and sliced
  • 1 Persian cucumber
  • 1/2 yellow bell pepper
  • 1medium tomato
  • 1/2cup flat parsley and/ or mint leaveschopped
  • 2 pita breadcut into 1-inch cubed chips
  • 2cloves garliccrushed and peeled
  • 3tbsp lemon juice
  • salt
  • olive oil
  • extra pita bread
  • onionssliced
Culinary Spice Kit
  • Pouch [1] allspice, black pepper, cinnamon, fenugreek, cloves, ginger, nutmeg
  • Pouch [2] sumac
  1. In a BOWL, mix 2 tbsp lemon juice with Fattoush Spices [1] and salt to taste.
  2. Add chicken and 1 tbsp olive oil. Mix well until evenly coated.
  3. Cover and let marinate in the fridge for 1 to 3 hours.
  4. In a PAN, heat 1 tbsp olive oil over medium heat.
  5. Fry garlic for 1 minute. Add chicken and fry until all sides turn brown.
  1. Cut cucumber, bell pepper, tomato into 1/2-inch cubes.
  2. In a large BOWL, mix 1 tbsp lemon juice, Fattoush Spices [2], salt to taste, and 1 tbsp olive oil.
  3. Add all vegetables and herbs, and toss lightly.
  4. In a PAN, heat 2 tbsp olive oil over medium heat.
  5. Fry pita chips until they turn crisp.
  6. Add the chips to the salad and toss lightly.
  1. Serve chicken over salad or in pita bread with onions (optional).
  2. Enjoy!