Lebanese Chicken Salad

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1/2 cup extra-virgin olive oil

1/2 cup cilantro leaves

3 tablespoons fresh lemon juice

2 large garlic cloves, chopped

1 teaspoon ground cumin

1 teaspoon ground sumac or 1 teaspoon fresh lemon juice

1/2 teaspoon ground coriander

1/2 teaspoon cayenne pepper

8 skinless, boneless chicken thighs (about 1 1/2 pounds)

2 large pita breads, split horizontally

2 tablespoons fresh lemon juice

2 teaspoons white wine vinegar

1 teaspoon Dijon mustard

1/3 cup canola oil

1/3 cup extra-virgin olive oil

Salt and freshly ground pepper

1 large romaine lettuce heart, cut crosswise into 1-inch strips

1 pound ripe tomatoes, cored and cut into 1/2-inch dice

1/2 small European cucumber—peeled, halved lengthwise, seeded and cut into 1/2-inch dice

1/2 cup flat-leaf parsley leaves

1/2 cup purslane or watercress leaves

2 tablespoons chopped mint

1 1/2 teaspoons ground sumac or 1 1/2 teaspoons fresh lemon juice

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