Dive into the vibrant flavors of the Middle East with this Lebanese Chicken Salad! Tender, marinated chicken thighs are the star of this dish, infused with fragrant spices and a hint of citrus.

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Packed with authentic Lebanese flair, this salad is a delightful explosion of taste and perfect for a light dinner or for lunch.

Combine the olive oil, cilantro, lemon juice, garlic, cumin, sumac, coriander and cayenne in a blender and puree until smooth. Next pour the marinade into a large resealable plastic bag. Add the chicken thighs, seal the bag and turn to coat. Refrigerate for at least 4 hours, or overnight.

Light a grill or preheat a grill pan. I cooked mine under the broiler. Remove the chicken from the marinade. Grill the thighs over a medium-hot fire, turning occasionally and brushing with the marinade until browned and cooked through, about 18 minutes or 165F internal temperature. Transfer the cooked thighs to a plate. 

Preheat the oven to 300°. Slice the pita bread in half horizontally. Then bake the pita directly on the rack for 10 minutes, or until dry and crisp but not browned. Let cool and then break it into 1-inch pieces. 

In a bowl, whisk the lemon juice with the vinegar and mustard. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. 

Cut your romaine lettuce crosswise and again into smaller pieces. Put the lettuce Into a large bowl and toss with the tomatoes, cucumber, parsley, water cress, mint and sumac. Add 1/2 cup of the dressing. Add the pita pieces and toss; add more dressing if necessary. Season with salt and pepper.

Transfer the salad to a platter, top with the chicken and pass the remaining dressing separately. Enjoy!

Recipe

Lebanese Chicken Salad With Vibrant Flavors

Chicken

2 tablespoons extra-virgin olive oil

2 tablespoons cilantro leaves, chopped

1 tablespoons fresh lemon juice

1 large garlic clove, chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground sumac

1/2 teaspoon ground coriander

1/8 teaspoon cayenne pepper

2 skinless, boneless chicken thighs

Salad

1 large pita bread, split horizontally

1 tablespoon fresh lemon juice

1 teaspoons white wine vinegar

1/2 teaspoon Dijon mustard

1/3 cup extra-virgin olive oil

Salt and freshly ground pepper to taste

1 romaine lettuce heart, cut crosswise into 1 inch slice

1 ripe tomato, cored and cut into 1/2-inch dice

1/2 cup European cucumber cut into 1/2-inch dices

3 tablespoons flat-leaf parsley leaves

1/4 cup watercress leaves

1 tablespoon chopped mint

1 teaspoon ground sumac

Combine the olive oil, cilantro, lemon juice, garlic, cumin, sumac, coriander and cayenne in a blender and puree until smooth. Pour the marinade into a large resealable plastic bag. Add the chicken, seal the bag and turn to coat. Refrigerate for at least 4 hours, or overnight.

Preheat a grill or broiler. Remove the chicken from the marinade; reserve the marinade. Grill the thighs over a medium-hot fire, turning occasionally and brushing with the marinade until browned and cooked through, about 18 minutes or until 165F internal temperature. Transfer to a plate. 

Preheat the oven to 300°. Bake the pita directly on the rack for 10 minutes, or until dry and crisp but not browned. Let cool, then break into 1-inch pieces. 

In a bowl, whisk the lemon juice with the vinegar and mustard. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. 

In a large bowl, toss the lettuce, tomatoes, cucumber, parsley, water cress, mint and sumac with 1/2 cup of the dressing. Add the pita pieces and toss; add more dressing if necessary. Season with salt and pepper. Transfer the salad to a platter, top with the chicken and pass the remaining dressing separately.