Mealime recipe · lives on in MealPot
Mediterranean Chicken & Bread Salad (Fattoush) with Feta Dressing
- 35 min
- 2–6 servings
- 680 kcal / serving
- ★ 4.2 on Mealime
A bright fattoush-inspired salad with tender chicken, crisp vegetables, pita chips and a tangy feta yogurt dressing. It comes together quickly for weeknights and stays satisfying from bite to bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbchicken breasts, boneless skinless
- ½ (4 oz) pkgcrumbled feta cheese
- 1English cucumber
- ½ small pkgfresh mint
- 1 clovegarlic
- 1 pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½ cupplain Greek yogurt
- ½ bunchradish
- 2whole grain pitas
- English cucumbers
From the pantry: black pepper, brown sugar, Dijon mustard, extra virgin olive oil, Italian seasoning, onion powder, red wine vinegar, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stirring spoon · tongs · whisk or fork
Directions
- Preheat the oven to 425°F and position racks in the upper and lower thirds of the oven.
- Slice the chicken horizontally to make thin cutlets, then lay them on a baking sheet. Drizzle with oil and season both sides with the listed spices.
- Bake the chicken on the bottom rack, flipping once, until cooked through, about 15–18 minutes. Remove and let cool.
- Meanwhile, cut the pita in half to separate sides; tear or cut the bread into bite-sized pieces and spread on a second sheet pan in an even layer.
- Drizzle the pita with oil, sprinkle with Italian seasoning and salt, then toss to coat and spread evenly again.
- Bake the pita on the top rack, tossing halfway, until crisp, about 6–8 minutes. Cool on a rack.
- Peel and mince the garlic and transfer to a small bowl. Add the yogurt, water, vinegar, sugar, Dijon, and spices; whisk until smooth, then fold in the feta and mix well.
- Wash and dry all fresh produce, then trim and thinly slice the cucumber and radish; halve the tomatoes. Transfer to a large bowl.
- Pick mint leaves from stems and mince parsley leaves; add both to the bowl.
- Cut the cooked chicken into bite-sized pieces and add to the bowl along with the pita chips; toss to combine.
- Divide the salad among plates, spoon the feta-yogurt dressing on top, and serve.
Two tips
- Make the dressing ahead and refrigerate up to a day for quicker assembly.
- If you like, crumble extra feta over the salad or serve with additional pita chips on the side.
Nutrition per serving
- Calories
- 680 kcal
- Protein
- 58 g
- Carbs
- 57 g
- Fat
- 26 g
- Fiber
- 11 g
- Sodium
- 688 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.