For the grilled chicken

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Juice of ½ lemon

For the fattoush salad

• 4 cups chopped romaine lettuce
• 2 medium tomatoes, diced
• 1 cucumber, diced
• 4–5 radishes, thinly sliced
• ¼ red onion, thinly sliced
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• 1 cup pomegranate arils
• 2 small pita breads, cut into bite-sized pieces
• 1 tbsp olive oil (for toasting pita)

For the dressing

• 3 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp fresh lemon juice
• 1 tsp sumac (optional but traditional)
• 1 tsp honey
• 1 small garlic clove, minced
• Salt and black pepper, to taste