Persian Fettoush Salad

Serves 2
Chicken Preparation
¼ teaspoon ground saffron dissolved in 1 tablespoons hot water
½ cup fresh lime juice
1 tablespoon olive oil
1 large onions, peeled and thinly sliced
1 clove garlic, peeled, and crushed
1 tablespoons zest of orange
1 tablespoons yogurt
1 teaspoons salt
1 teaspoons freshly ground black pepper
1-1½ pounds boneless chicken cut into 1 ½ inch pieces

In a large bowl, combine the saffron water, lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Mix well. Add the chicken and coat well with the marinate. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period. Since I use an indoor grill I just place the chicken directly on the grill without any skewers. Cook until no pink in the center of the chicken, turning frequently. Once cooked remove from heat and let cool. Slice into small strips.

Dressing Preparation
1 teaspoon chopped garlic (2-4 garlic cloves)
1 teaspoon salt (I use sea salt, ground)
½ cup fresh squeezed lemon
1 teaspoon sumac (can be found in middle eastern grocery stores)
½ cup olive oil

Mix all ingredients except olive oil. Drizzle in olive oil while mixing with a whisk. Set aside

Pita Preparation
1 cup pita bread, cut into small chips size (or as an alternative you can use barbari bread. I use wheat barbari for mine)

Place pita bread chips on a baking sheet. Pre-heat oven to 350 degree and bake pita chips for 5-6 mins and remove from oven and let cool. They should be crisp.

Salad Preparation
2 cups spinach, chopped
¼ cup parsley, chopped
1 teaspoon dried mint
10 sweet grape tomatoes, diced
2 persian cucumbers, diced

Assemble all ingredients with the pita chips and chicken and serve with the dressing.