One-Pot Silky Caramelized Lebanese Chicken Salad with Sumac Onions
This vibrant, one-pot salad features tender, caramelized chicken thighs nestled atop a bed of crisp romaine, sweet sumac onions, and a creamy tahini-lemon dressing. It's a perfect harmony of savory, tangy, and silky textures, ideal for a healthy and flavorful main course.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 2 tbsp olive oil divided
- 1 tbsp sumac plus more for garnish
- 1 tsp ground cumin
- 1 tsp salt divided
- 1 large red onion thinly sliced
- 1 head romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 0.5 cup fresh parsley chopped
- 0.25 cup tahini
- 3 tbsp fresh lemon juice
- 2 tbsp water
- 1 clove garlic minced
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The lettuce may wilt slightly, but the flavors will continue to develop. Make-Ahead: The sumac onions and tahini dressing can be prepared up to 2 days in advance. Cook the chicken and assemble the salad just before serving for best texture. Variations: Substitute chicken breast for thighs (reduce cook time by 2-3 minutes). For a vegetarian version, replace chicken with 1 can of rinsed chickpeas, caramelized in the same spices. Serve with warm pita bread or over quinoa for a heartier meal.