For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient lavash. When this pita-like Middle Eastern bread is crisped up in the oven, it makes a great addition to salad, taking the place of croutons. The Italians have panzanella, a bread salad, but in Middle Eastern cuisine there’s fattoush, a salad made with flatbread. But in this Faux-toush Salad with Lavash, there’s a lot less of the bread and more of the lettuce for a modern spin on the recipe. And there’s grilled chicken breast to round everything out. This would make a healthy lunch to take to the office, or even a light dinner. You’ll definitely find exotic flavors in this dish with honey, lemon and sumac.
First, you’ll want to brush the lavash sheets with oil on both sides and season them with salt and pepper. Cut them into rectangles and add them to a baking sheet. Bake for about 5 minutes to get them lightly browned.
For the chicken, heat a large grill pan over medium heat. Brush the chicken with oil and season with salt and pepper. Grill until the chicken is charred on both sides and the temperature reaches 160 degrees F on the inside. It takes about 15 to 18 minutes. Rest the chicken before slicing.
Make the salad dressing by combining honey, lemon zest and juice, garlic and sumac in a large bowl. Whisk in the oil and season with salt and pepper. Toss the chicken with the romaine, cucumber, tomatoes, mint, lavash and the dressing in the bowl. It’s even better when the lavash breaks into smaller pieces. Check the seasoning and serve family-style or divided among large plates.
Get the Recipe: Faux-toush Salad with Lavash
The Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchen that uses at least one of the Chopped basket ingredients from an episode, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
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