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Receta Chicken Flat Bread Salad with Lavash, Asparagus, Chickpeas & Feta
 Chicken Flat Bread Salad. |
 Dressing ingredients. |
 Combine all dressing ingredients except olive oil. |
 Whisk in olive oil to emulsify. |
 Dressing can be made ahead of time and refrigerated. |
 Salad ingredients. |
 Protein and spices. |
 Grill chicken over high heat. |
 Grill for ten minutes or until done. Let rest before cutting. |
 Grill the asparagus about five minutes or until al dente. |
 Assemble salad in bowls. |
 Crumble Lavash strips and add to salad. |
 Add cut chicken and asparagus. Serve dressing and feta table side. |
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I posted a recipe on CES a couple of years ago for a Fattoush salad. This is yet a different take on traditional Lebanese Fattoush salad. I have added some additional ingredients in the form of chicken breasts, asparagus, garbanzo beans, toasted Lavash strips and feta cheese that make this a nice salad main course. Toasted Lavash bread adds some crunch, texture and soaks up the citrus dressing. Pita bread can used if you can't find Lavash.
If you're not familar with ground sumac give it a try. Sumac is a burgundy-colored spice made from the berries of a bush that grows wild in the Middle East and parts of Italy. It has a lemony, fruity flavor and can be found in most Middle East grocery stores. Zatar is a combination of sesame seeds, sumac and thyme. Aleppo is a mild pepper also used in Middle East dishes.
Asparagus can make for a difficult wine paring. With all the acid in the dressing an acidic wine is in order. I chose a 2012 Robledo Family Winery Sonoma North Coast 2012 Sauvignon Blanc. It is crisp and clean. It has a citrus nose and flavor which worked well with the salad.
Ingredientes
- Dressing:
- 1/4 cup lemon juice
- 3 Tbs red onion, minced
- 1/3 cup parsley, minced
- 1/2 tsp sugar
- 1/2 tsp lemon pepper
- 1/2 tsp Kosher salt
- 6 oz extra-virgin olive oil
- Salad:
- 4 oz Lavash strips, toasted (link is provided below)
- 1/4 cup preserved lemons. pulp removed and cut into strips (link is provided below)
- 5 oz plumb tomatoes
- 4 oz asparagus spears trimmed and peeled
- 5 oz canned garbanzo beans, drained and rinsed
- 4 oz baby spinach
- 4 oz feta cheese, crumbled
- Protein:
- 1 lb chicken breast, skinless and boned
- Lemon pepper, Sumac, Zatar and Aleppo pepper for seasoning
Direcciones
- Combine all of the dressing ingredients except the olive oil. Let stand for ten minutes. Slowly whisk in the olive oil to form an emulsion. Dressing can be prepared ahead of time.
- Heat grill to high heat. Season the asparagus and chicken with spices. Grill over high heat until done. About five minutes for the asparagus and ten minutes for the chicken. Let the chicken rest before cutting. Cut the asparagus into thirds.
- Assemble the salad bowls with spinach, asparagus, tomatoes, garbanzo beans, and preserved lemon. Crumble the Lavash strips and place on top of the salad. Cut the chicken and place on top of the salad.
- Serve the Feta cheese and dressing table side. Salad is ready for service
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 640 | |
| Calories from Fat 475 | 74% |
| Total Fat 53.73g | 67% |
| Saturated Fat 10.9g | 44% |
| Trans Fat 0.02g | |
| Cholesterol 68mg | 23% |
| Sodium 883mg | 37% |
| Potassium 495mg | 14% |
| Total Carbs 16.51g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.34g | 3% |
| Protein 24.88g | 40% |
Menus and Pairings
Wine and Drink Pairings: Savignon Blanc
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