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Chicken Fattoush Salad with garlic-yogurt sauce

A Middle-Eastern chopped salad with crunchy, fried pita croutons and a quick creamy sauce + why I regularly opt not to eat with my kids.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Middle Eastern
Servings: 2
Author: Jennifer Pallian BSc, RD


yogurt-garlic sauce

  • 1/2 cup plain full-fat yogurt
  • 1 medium clove garlic minced
  • salt


  • Oil for frying
  • 1 pita bread
  • Torn lettuce 6-8 cups
  • Handful cherry tomatoes
  • 1/2 medium cucumber sliced
  • Chunk of feta crumbled
  • Some thinly sliced red onion
  • Handful of olives
  • Handful of fresh parsley leaves
  • Shredded cooked chicken I used rotisserie
  • Lemon wedges


  • To make sauce, whisk yogurt and garlic together and season with salt.
  • Heat about 1 inch of oil in a small saucepan with deep sides until shimmering hot (350º - 375ºF if you want to bust out a thermometer).  Lay pita bread flat, then roll it up jelly-roll style, then slice thinly crosswise.  Fry in hot oil until crispy and golden, about 30 seconds. Use a slotted spoon to transfer to a paper-towel-lined plate. Season immediately with salt.
  • Arrange remaining salad ingredients on two plates and squeeze some lemon juice over.  Top with pita croutons and drizzle with yogurt sauce.