- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Try this chicken salad with a Middle Eastern twist. Toasted Lebanese bread adds a crispy crunch to every mouthful.
Ingredients
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 2 tablespoons sumac
- 1 wholemeal Lebanese bread
- 2 chicken breast fillets
- 4 radishes, trimmed, thinly sliced
- 3 tomatoes, cut into wedges
- 2 lebanese cucumbers, halved lengthways, thinly sliced diagonally
- 1 red onion, halved, cut into thin wedges
- 1 large red capsicum, seeded, coarsely chopped
- 1 cup loosely packed fresh mint leaves
- 1 cup loosely packed fresh continental parsley leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
Method
- Step 1Preheat oven to 200C. Combine the garlic, olive oil and sumac in a bowl. Brush both sides of the bread with half the oil mixture. Place on a baking tray.
- Step 2Bake for 10 minutes or until crisp and golden, then set aside to cool.
- Step 3Meanwhile, brush both sides of the chicken with the remaining oil mixture. Heat a large frypan over medium heat.
- Step 4Cook the chicken for 4-5 minutes each side or until cooked through. Transfer to a plate and set aside for 5 minutes to rest.
- Step 5Combine the radish, tomato, cucumber, onion, capsicum, mint and parsley in a large bowl. Break the bread into pieces. Thinly slice the chicken.
- Step 6Add the bread and chicken to the tomato mixture and gently toss to combine. Whisk the lemon juice and extra-virgin olive oil in a jug to combine. Pour the dressing over the fattoush to serve.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1582 kj
Energy
21g
Fat Total
4g
Saturated Fat
7g
Fibre
27g
Protein
59mg
Cholesterol
156.1mg
Sodium
7g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
Tip: This dish is best with ripe tomatoes. To ripen tomatoes, place them in a bowl at room temperature out of direct sunlight. Once ripe, store them in the fridge. If you’re short on time, buy pita crisps and a barbecue chicken to create a no-cook meal.
- Author: Michelle Southan, Food editor – Australian Good Taste
- Image credit: Brett Stevens
- Publication: Taste.com.au
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