Author Notes
¬¬¬¬¬I love the refreshing taste of mint in almost everything. The recipe for this salad is my version of the Poulet Au Rie, from one of my favorite restaurants in Hermosa Beach, CA. My Husband and I ate at this restaurant on a weekly basis when I lived in Southern California. There have been many times I begged for the recipe, offered money for the recipe, I even paid $100.00 per month for a weekly delivery and the owner would not budge with any hint on how the dressing is made. With lots of testing and practice I learned to make my own version which on some days tastes better than the salad I was addicted to. Beware this salad is addicting. I know people who drive an hour out of their way just to have this salad. —ChowBella76
Ingredients
- Lemon Garlic Vinaigrette
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1/2 cup
Olive Oil
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1/2 cup
Lemon Juice (about 3 lemons)
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1/3 cup
Italian Parsley (Fresh)
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1 sprig
Mint (Fresh) - Remove the stem
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5-6
Cloves of Garlic
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1/2 teaspoon
Ground Sumac (optional and is the secret ingredient )
- Fattoush Salad
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2
Heads of Romaine chopped
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2
Roasted Chicken Breast shredded (Rotisserie chicken is best)
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2 cups
Cooked Rice Pilaf (Near East Original is the best)
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1 cup
Roma Tomatoes diced
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1 cup
Persian or pickling cucumber diced
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1 1/2 cups
Baked Pita chips (Nancy’s is a great brand)
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1 cup
Parmesan cheese shredded
Directions
- Lemon Garlic Vinaigrette
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Add all ingredients to a food processer and pulse until pureed. Save the dressing on the side until salad is prepared and ready to be tossed.
- Fattoush Salad
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Chicken: Rotisserie chicken from your local market will do just fine.
Cooked Rice Pilaf: add to the salad when warm.
Build the salad starting with the lettuce , add rice pilaf , cucumber , tomato , chicken, pita chips and parmesan cheese . Toss everything together and serve
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