Fattoush with chicken and tahini-sumac dressing from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 147) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute parsley for mint.

  • MarciK on March 25, 2024

    If you’re not a fan of tahini like me, try it anyway. It blends well in the dressing. I thought I had sumac, but turns out I didn’t. I used za’atar instead. Good substitute, maybe even better to me. I bought both mint and parsley, but chose just mint. Glad I did. I’m eating this over several days, so I just kept the lettuce and mint in a separate container as the other ingredients.

  • averythingcooks on May 31, 2023

    EYB in action...have a coffee, read the comments & immediately change your dinner plans to a great dinner salad:) I seasoned my chicken with za'atar (great tip from hbakke) and with no cucumber on hand, grated carrot & grape tomatoes were good add-ins. I am developing a love for lemon & tahini which were perfect here with the honey & sumac and I did sub parsley for mint as suggested. This will be made again.

  • et12 on May 29, 2023

    We really like this one, was perfect meal for a hot summer’s day.

  • hbakke on April 18, 2021

    Great salad. I liked that the honey offset the bitterness of the tahini to make a nice creamy dressing. I used cooked chicken that had been seasoned with za'atar and used a combination of mint and parsley for the herbs. I would make this again.

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