Fattoush Chicken Salad
Ingredients
For the chicken
- 250 g chicken breast, cut into cubes
- 50 g Greek yoghurt, 0% works well
- Juice of ½ lemon
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1½ tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp black pepper
For the salad
- 100 g lettuce, chopped
- 5 small tomatoes, quartered
- ½ cucumber, chopped
- 2 spring onions, sliced
- 5 radishes, thinly sliced
- Handful of fresh mint, chopped
For the dressing
- 1 tbsp extra virgin olive oil
- ½ tbsp lemon juice
- 1 garlic clove, grated
- 1 tsp sumac
- 1 tsp pomegranate molasses, or balsamic vinegar
- Salt and black pepper, to taste
For the pita croutons
- 1 wholemeal pita bread
- Drizzle of olive oil
- Pinch of paprika
- Pinch of garlic powder
- Pinch of salt
Instructions
- In a large bowl, combine the chicken, Greek yoghurt, lemon juice, olive oil, garlic, paprika, cumin, coriander, cinnamon, salt and pepper. Mix well until every piece of chicken is evenly coated.
- Transfer the chicken to your air fryer basket and cook at 190°C (375°F) for 15–16 minutes, shaking halfway through, until cooked through and lightly golden. Leave to rest for a few minutes before slicing.
- Cut the pita bread into bite-sized pieces. Drizzle with a little olive oil and season with paprika, garlic powder and a pinch of salt. Air fry for 3–5 minutes at 190°C until golden and crispy.
- Meanwhile, chop the lettuce, quarter the tomatoes, chop the cucumber, slice the spring onions and radishes, and finely chop the mint. Add everything to a large serving bowl.
- Whisk together the olive oil, lemon juice, garlic, sumac, pomegranate molasses (or balsamic vinegar), salt and pepper. Pour over the salad and toss well.
- Top the dressed salad with the sliced chicken and scatter over the crispy pita croutons. Serve immediately while the croutons are still crunchy.
Notes
Nutrition per serving
- Calories: 441 kcal
- Protein: 47g
- Carbohydrates: 42g
- Fat: 12g
- Fibre: 8g