Recipes

Lilydale Chicken and Fattoush warm salad

Lilydale Chicken and Fattoush warm salad

ServesServes 4
Preparation time Preparation time 10 minutes
Cooking timeCooking time 15 minutes

Ingredients

• 2 wholemeal Lebanese breads
• 1 tsp sumac
• 1 Tblsp olive oil
• 500gm Lilydale Free Range Chicken tenderloins
• 1 tsp ground coriander
• 1 tsp ground cumin
• 200gm tomato medley, halved
• 1 Lebanese cucumber, halved, roughly chopped
• 1 green capsicum, cut into 2cm pieces
• 1 baby cos lettuce, leaves separated
• 100 gm cherry bocconcini, torn
• ¼ cup mint leaves
• ¼ cup parsley leaves
• Juice of 1 lemon
• 2 Tblsp tahini
• 1 tsp honey
• 2 Tblsp Greek yoghurt

Method

  1. Preheat oven to 200°C (180° 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. Cook tenderloins for 5 to 6 minutes, or until browned and cooked through. Set aside on a plate loosely covered with foil.
  3. In a large bowl combine tomatoes, cucumber, capsicum, lettuce, bocconcini, herbs and bread. Season.
  4. In a screwtop jar, combine lemon juice and zest, tahini, honey and 1Tblsp water. Season and shake well to combine.
  5. Serve salad topped with warm chicken, and drizzled with dressing.
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