Chicken · Middle Eastern · 35 min
Mediterranean Chicken & Bread Salad (Fattoush) with Feta Dressing
- 35 min
- 2–6 servings
- 680 kcal / serving
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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1English cucumber
- ½ small pkgfresh mint
- 1 clovegarlic
- 1 pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½ bunchradish
- English cucumbers
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- ½ cupplain Greek yogurt
Bakery & bread
- 2whole grain pitas
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | 1 | 2 | 3 |
| fresh mint | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
| radish | ½ bunch | 1 bunch | 1 ½ bunches |
| whole grain pitas | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
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 follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.