Faux-toush Salad with Lavash - extra-virgin olive oil

Method

• Preheat the oven to 425 degrees F with 2 racks set in the middle of the oven.
• Brush the lavash sheets on both sides with 3 tablespoons of the oil.
• Season lightly with salt and pepper.
• Cut into 2- by 1-inch rectangles.
• Place the rectangles on 2 baking sheets in a single layer.
• Bake until lightly browned and crispy, about 5 minutes.
• Halfway through cooking, rotate the baking sheets front to back and top to bottom, flipping the lavash pieces over if needed.
• Heat a large grill pan over medium heat.
• Brush the chicken with 2 tablespoons of the oil and sprinkle liberally with salt and pepper.
• Grill until slightly charred on both sides and the internal temperature of the chicken reaches 160 degrees F, 15 to 18 minutes.
• Rest the chicken on a cutting board for 5 minutes.
• Meanwhile, make the dressing: Whisk the honey, lemon zest, lemon juice, garlic and sumac together in a large bowl.
• Slowly whisk in the remaining oil.
• Season with salt and pepper.
• To serve, slice the chicken thinly against the grain.
• Use gloved hands to toss the sliced chicken, romaine, cucumbers, tomatoes, mint and lavash with the dressing.
• Gently break up the lavash pieces with your hands to better incorporate them into the salad.
• Season with salt and pepper if needed.
• Serve family-style, or divide the salad among 4 large plates.
• Drizzle with additional oil and sprinkle with sumac.