I’m always on the look out for creative salad ideas because, in my opinion, there’s no tastier way to get your day’s requirement of veggies. I’ve eaten fattoush before, which is essentially the Lebanese cousin of the Italian panzanella. It’s a tomato and vegetable salad that contains a crunchy, bready ingredient.
Our featured recipe this week is a healthier play on fattoush; you get what you expect from the pita and feta cheese, but the mixed greens, light dressing and protein-packed chicken turns this salad into a healthy, happy and, most important, easy weeknight dinner. Enjoy!
Toasted Pita and Tomato Salad with Chicken and Feta
Serves two for dinner or four for first course
2 small whole-wheat pita, cut into 1 in. wedges
olive oil spray
½ tsp. garlic salt
2 large tomatoes, roughly chopped
¼ red onion, thinly sliced
2 small or 1 large chicken breast, cooked and chopped
6-8 c. mixed greens
2 tbsp. olive oil
1 tbsp. balsamic vinegar
2 tsp. honey
1 tsp. Dijon mustard
¼ c. reduced fat feta cheese
1. Preheat oven to 375 degrees. Line a baking sheet with foil and spread pita across surface. Spray with oil and sprinkle with garlic salt. Bake for 10-12 minutes, stirring occasionally.
2. Meanwhile, combine tomatoes, onion, chicken and mixed greens in a large mixing bowl. Add pita once it’s out of the oven.
3. In a small bowl combine oil, vinegar, honey and mustard, and whisk until combined. Drizzle over salad and toss gently with tongs or hands until evenly coated.
4. Plate salad and sprinkle with feta cheese. Serve immediately.
Per entrée-size serving: 380 calories, 18 fat grams (including 3.2 grams saturated fat), 42 milligrams cholesterol, 493 milligrams sodium, 1,209 milligrams potassium, 34 grams carbs, 7 grams dietary fiber, 11.5 grams sugar, 12 grams sugar, 24 grams protein.
Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.
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