Lebanese Chicken Salad


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

Lebanese Chicken Salad
Photo: © Frances Janisch



  • 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)


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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