Recipes Lebanese Chicken Salad 5.0 (4,733) Add your rating & review Don't be put off by the long ingredient list here. All are available at supermarkets, and the salad is easy to assemble. Amazing Chicken Recipes By Michael Leviton Michael Leviton Why Because he strives for simplicity, paring extraneous elements from his French-influenced dishes. Born Chicago, 1965. Experience Elka in San Francisco; Le Bernardin and Le Cirque in New York City; Up Stairs at the Pudding in Cambridge, MA. First cooking teacher His mother. Culinary antithesis His mother. Roberta Leviton wrote a low-cholesterol kosher cookbook--"the two things that my cooking is not. Since leaving home, I've made up for lost time with pork and shellfish." Ingredient he has a crush on Wolffish. "It's got an all-crustacean diet, so it's incredibly sweet, but it's one of the ugliest fish you've ever seen. It's got big buck teeth to catch shrimp with." Hobby Rock climbing. "When we signed the loans on the restaurant, I had to promise not to do it anymore." Trend he hates The rage for flavored foams. "The potential for abuse has been realized very quickly." Vices "I nip at cookie dough. And I love a good chocolate malted." Won Best New Chef at: Lumière, West Newton, MA Food & Wine's Editorial Guidelines Updated on November 19, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Yield: 4 Ingredients Chicken 1/2 cup extra-virgin olive oil 1/2 cup cilantro leaves 3 tablespoons fresh lemon juice 2 large garlic cloves, chopped 1 teaspoon ground cumin 1 teaspoon ground sumac or 1 teaspoon fresh lemon juice 1/2 teaspoon ground coriander 1/2 teaspoon cayenne pepper 8 skinless, boneless chicken thighs (about 1 1/2 pounds) Salad 2 large pita breads, split horizontally 2 tablespoons fresh lemon juice 2 teaspoons white wine vinegar 1 teaspoon Dijon mustard 1/3 cup canola oil 1/3 cup extra-virgin olive oil Salt and freshly ground pepper 1 large romaine lettuce heart, cut crosswise into 1-inch strips 1 pound ripe tomatoes, cored and cut into 1/2-inch dice 1/2 small European cucumber—peeled, halved lengthwise, seeded and cut into 1/2-inch dice 1/2 cup flat-leaf parsley leaves 1/2 cup purslane or watercress leaves 2 tablespoons chopped mint 1 1/2 teaspoons ground sumac or 1 1/2 teaspoons fresh lemon juice Directions In a blender, combine the olive oil, cilantro, lemon juice, garlic, cumin, sumac, coriander and cayenne; 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. Light a grill or preheat a grill pan. 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. Transfer to a plate. Preheat the oven to 300°. Bake the pitas 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 canola and olive oils until emulsified. Season with salt and pepper. In a large bowl, toss the lettuce, tomatoes, cucumber, parsley, purslane, 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. Suggested Pairing A crisp Italian Pinot Grigio will complement this tangy, spicy salad. Rate it Print