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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!

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

  • Preheat the oven to 180°C.
  • Cut the chicken into bite sized pieces
  • Stir the moroccan paste and yoghurt together, marinate the chicken in the yoghurt mix while you prepare the other ingredients.
  • Place the pitas/ciabatta chunks on a baking tray. Drizzle with olive oil and season with man grind.
  • Grill for about 5 minutes, until golden brown.
  • Remove from the oven and let cool.
  • In a large fry pan drizzle with olive oil and fry off the marinated chicken in batches until cooked.
  • In a large salad bowl add in the chopped veggies and herbs, gently toss together.
  • 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.
  • Add the chicken, walnuts and bread to the salad.
  • Pour the dressing over the salad just before serving.
  • Toss well and serve with an extra sprinkling of sumac.