Grilled Fattoush Salad
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Boneless skinless chicken breasts||16 Ounce|
|English cucumber||2 Cup (32 tbs), sliced into half moons|
|Tomatoes||2 Cup (32 tbs), cut into wedges|
|Kalamata olives||1⁄3 Cup (5.33 tbs), pitted and halved|
|Feta cheese||1⁄3 Cup (5.33 tbs), crumbled|
|Red onion||1⁄4 Cup (4 tbs), thinly sliced|
|Chopped fresh dill||2 Tablespoon|
|Pita bread rounds||2|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), halved|
Preheat grill to high.
Whisk 1/3 cup oil, lemon juice, vinegar, oregano, salt, and pepper together in a small bowl.
Reserve 1/3 cup dressing for the salad; pour the rest over chicken in a resealable plastic bag.
Marinate 30 minutes, chilled.
Toss cucumber, tomatoes, olives, feta, onion, and dill together in a bowl with reserved dressing.
Brush pita with oil, season with salt and pepper, and grill until toasted.
Off heat, rub both sides of pita rounds with garlic, then cut each into 6 wedges.
Grill chicken until cooked through, 3-4 minutes per side; let rest 5 minutes before slicing.
To serve, spoon salad over pita wedges, then arrange chicken on top.