Fattoush Chicken Salad




392 per portion


160g chicken breast

for the marinade:

2 tsps olive oil

1 garlic clove, finely chopped

½ tsp paprika

½ tsp Italian seasoning

½ tsp sea salt

for the salad:

a large handful of romaine lettuce

a small handful of flat-leaf parsley

120g cucumber, chopped

5 cherry tomatoes, halved

25g green or black pitted olives

for the dressing:

1 tsp olive oil

the juice of ½ a lemon

1 tsp sumac or lemon zest, finely grated

¼ tsp sea salt

¼ tsp ground black pepper

How To

Place the marinade ingredients in a bowl and stir well. Spoon the marinade over the chicken and massage in gently.

Place a non-stick frying pan over a medium/low flame. Add the chicken and cook for 5 minutes, then turn over and cook for 5 minutes, or until thoroughly cooked.

Mix the dressing ingredients in a bowl.

Roughly chop the lettuce leaves. Finely chop the parsley.

Assemble the salad ingredients in a bowl and mix well. Top with the chicken.

Drizzle the dressing over the chicken and salad.

Store any leftovers in an airtight container and refrigerate for up to 2 days.

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