Fattoush and chicken warm salad

Fattoush and chicken warm salad

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Fattoush and chicken warm salad is a Middle Eastern delight youll be glad you tried.

The ingredient of Fattoush and chicken warm salad

  1. 2 wholemeal Lebanese breads
  2. 1 tablespoon olive oil
  3. 1 teaspoon sumac
  4. 500g Lilydale Free Range Chicken tenderloins
  5. 1 teaspoon ground coriander
  6. 1 teaspoon ground cumin
  7. 200g tomato medley, halved
  8. 1 Lebanese cucumber, halved, roughly chopped
  9. 1 green capsicum, cut into 2cm pieces
  10. 1 baby cos lettuce, leaves separated
  11. 100g cherry bocconcini, torn
  12. 1/4 cup mint leaves
  13. 1/4 cup parsley leaves
  14. Juice of 1 lemon
  15. 2 tablespoons tahini
  16. 1 teaspoon honey
  17. 2 tablespoons Greek yoghurt

The instruction how to make Fattoush and chicken warm salad

  1. Preheat oven to 200C (180C fan forced). Line 2 baking trays with baking paper. Lightly spray breads with olive oil, and sprinkle with sumac and sea salt. Bake for 6 to 8 minutes, turning halfway, until crisp. Set aside. Break into pieces.
  2. Meanwhile coat chicken in coriander and cumin. Season. Heat the oil in a large non-stick frying pan over medium-high heat.
  3. Cook tenderloins for 5 to 6 minutes, or until browned and cooked through. Set aside on a plate loosely covered with foil.
  4. In a large bowl combine tomatoes, cucumber, capsicum, lettuce, bocconcini, herbs and bread. Season.
  5. In a screwtop jar, combine lemon juice and zest, tahini, honey and 1 tablespoon water. Season and shake well to combine.
  6. Serve salad topped with warm chicken, and drizzled with dressing.

Nutritions of Fattoush and chicken warm salad

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calories: https://schema.org
calories: NutritionInformation

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