Chicken Fattoush Salad

Pita Bread:

1. Preheat the oven to 375°F.
2. Split the pita breads horizontally to make 6 rounds, then cut the rounds into 1-inch pieces.
3. Arrange pita pieces on a rimmed baking sheet, drizzle with 2 tablespoons olive oil, and season lightly with salt and pepper.
4. Toss the pita pieces gently with your hands.
5. Put in the oven and bake until golden brown and toasted, 10–12 minutes, giving the baking sheet a shake halfway through to stir the pieces around.
6. Remove from the oven and set aside to cool.

Dressing:

1. Combine the remaining ½ cup olive oil with the garlic and lemon juice in a jar.
2. Season with salt and pepper, then seal tightly and shake well to combine.

Salad:

1. Put the chopped romaine, cucumbers, radishes, onions, chicken, parsley, mint, and sumac in a large salad bowl.
2. Pour the dressing over the salad and toss to combine.
3. Refrigerate the salad, covered, for at least 30 minutes, and up to 2 hours, to allow the flavors to develop.
4. Before serving, add the tomatoes and the reserved toasted pita pieces to the salad and toss to combine.
5. Season to taste with salt and pepper.