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1
Preheat the oven to 425 degrees F with 2 racks set in the middle of the oven.
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2
Brush the lavash sheets on both sides with 3 tablespoons of the oil.
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3
Season lightly with salt and pepper.
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4
Cut into 2- by 1-inch rectangles.
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5
Place the rectangles on 2 baking sheets in a single layer.
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6
Bake until lightly browned and crispy, about 5 minutes.
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7
Halfway through cooking, rotate the baking sheets front to back and top to bottom, flipping the lavash pieces over if needed.
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8
Heat a large grill pan over medium heat.
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9
Brush the chicken with 2 tablespoons of the oil and sprinkle liberally with salt and pepper.
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10
Grill until slightly charred on both sides and the internal temperature of the chicken reaches 160 degrees F, 15 to 18 minutes.
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11
Rest the chicken on a cutting board for 5 minutes.
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12
Meanwhile, make the dressing: Whisk the honey, lemon zest, lemon juice, garlic and sumac together in a large bowl.
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13
Slowly whisk in the remaining oil.
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14
Season with salt and pepper.
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15
To serve, slice the chicken thinly against the grain.
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16
Use gloved hands to toss the sliced chicken, romaine, cucumbers, tomatoes, mint and lavash with the dressing.
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17
Gently break up the lavash pieces with your hands to better incorporate them into the salad.
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18
Season with salt and pepper if needed.
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19
Serve family-style, or divide the salad among 4 large plates.
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20
Drizzle with additional oil and sprinkle with sumac.
