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CHICKEN FATTOUSH SALAD

A delicious chicken salad with a bit of zing and layered with flavours, this is sure to be a family favourite!

Course Dinner
Cuisine Mediterranean
Keyword Chicken, Dinner, summer salad
Author Julie Cavanagh

Ingredients

  • 600 grams chicken breasts/thigh
  • 3 large tablespoons Pepper & me morrocan paste
  • ¾ cup natural yoghurt
  • 3 small pita pockets or ciabatta rolls cut into chunks
  • Olive oil
  • 1 iceberg lettuce shredded
  • 1 medium cucumber diced
  • 1 cup cherry tomatoes halved
  • 1 spring onion or red onion sliced or red onion
  • 1 capsicum seeded and diced
  • 1 bunch fresh parsley finely chopped
  • 1 bunch fresh mint finely chopped
  • ⅓ cup walnuts

DRESSING

  • 50 mls olive oil
  • 1 lemon juiced
  • 2 tablespoons white wine vinegar
  • 1 teaspoon ground sumac
  • Pepper & Me Man grind to season

Instructions

  1. Preheat the oven to 180°C.
  2. Cut the chicken into bite sized pieces
  3. Stir the moroccan paste and yoghurt together, marinate the chicken in the yoghurt mix while you prepare the other ingredients.
  4. Place the pitas/ciabatta chunks on a baking tray. Drizzle with olive oil and season with man grind.
  5. Grill for about 5 minutes, until golden brown.
  6. Remove from the oven and let cool.
  7. In a large fry pan drizzle with olive oil and fry off the marinated chicken in batches until cooked.
  8. In a large salad bowl add in the chopped veggies and herbs, gently toss together.
  9. In a liquid measuring cup or small bowl, combine the 50mls of oil, lemon juice, white wine vinegar, sumac and man grind, whisk until well-combined.
  10. Add the chicken, walnuts and bread to the salad.
  11. Pour the dressing over the salad just before serving.
  12. Toss well and serve with an extra sprinkling of sumac.