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