Fattoush and chicken warm salad

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How to make Fattoush and chicken warm salad

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 2 wholemeal Lebanese breads
  • 1 tablespoon olive oil
  • 1 teaspoon sumac
  • 500g Lilydale Free Range Chicken tenderloins
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 200g tomato medley, halved
  • 1 Lebanese cucumber, halved, roughly chopped
  • 1 green capsicum, cut into 2cm pieces
  • 1 baby cos lettuce, leaves separated
  • 100g cherry bocconcini, torn
  • 1/4 cup mint leaves
  • 1/4 cup parsley leaves
  • Juice of 1 lemon
  • 2 tablespoons tahini
  • 1 teaspoon honey
  • 2 tablespoons Greek yoghurt

Method

  • Step 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.
  • Step 2 Meanwhile coat chicken in coriander and cumin. Season. Heat the oil in a large non-stick frying pan over medium-high heat.
  • Step 3 Cook tenderloins for 5 to 6 minutes, or until browned and cooked through. Set aside on a plate loosely covered with foil.
  • Step 4 In a large bowl combine tomatoes, cucumber, capsicum, lettuce, bocconcini, herbs and bread. Season.
  • Step 5 In a screwtop jar, combine lemon juice and zest, tahini, honey and 1 tablespoon water. Season and shake well to combine.
  • Step 6 Serve salad topped with warm chicken, and drizzled with dressing.

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