Lebanese Chicken Salad

Name: Lebanese Chicken Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 79 milliliters canola oil; 1 teaspoons cayenne pepper; 118 milliliters cilantro leaves; 1 smalls European cucumber—peeled, halved lengthwise, seeded and cut into 1/2-inch dice; 1 teaspoon Dijon mustard; 118 milliliters flat-leaf parsley leaves; 2 larges garlic cloves, chopped; 1 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground sumac or 1 teaspoon fresh lemon juice; 2 teaspoons ground sumac or 1 1/2 teaspoons fresh lemon juice; 2 Tbsps fresh lemon juice; 3 Tbsps fresh lemon juice; 2 Tbsps chopped mint; 79 milliliters extra-virgin olive oil; 118 milliliters extra-virgin olive oil; 2 larges pita breads, split horizontally; 1 large romaine lettuce heart, cut crosswise into 1-inch strips; 4 servings Salt and freshly ground pepper; 680 grams skinless, boneless chicken thighs (about; 454 grams ripe tomatoes, cored and cut into 1/2-inch dice; 118 milliliters purslane or watercress leaves; 2 teaspoons white wine vinegar

Lebanese Chicken Salad might be just the middl eastern recipe you are searching for. This dairy free recipe serves 4. One serving contains 885 calories, 37g of protein, and 72g of fat. Head to the store and pick up canolan oil, tomatoes, european cucumber—peeled, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

In a blender, combine the olive oil, cilantro, lemon juice, garlic, cumin, sumac, coriander and cayenne; puree until smooth.

Ingredients you will need

Lemon Juice

Coriander

Olive Oil

Cilantro

Ground Cayenne Pepper

Garlic

Cumin

Sumac

Equipment you will use

Blender

Pour the marinade into a large resealable plastic bag.

Ingredients you will need

Marinade

Equipment you will use

Ziploc Bags

Add the chicken, seal the bag and turn to coat. Refrigerate for at least 4 hours, or overnight.

Ingredients you will need

Whole Chicken

Light a grill or preheat a grill pan.

Equipment you will use

Grill Pan

Grill

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.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Grill

Transfer to a plate.

Preheat the oven to 30

Equipment you will use

Oven

Bake the pitas directly on the rack for 10 minutes, or until dry and crisp but not browned.

Ingredients you will need

Pita

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper