Chicken Fattoush Salad with Pomegranate Vinaigrette
Ready in 35 minutes
• Serves 2
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, April 18, 2021.
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, April 18, 2021.
This delicious salad is inspired by a Lebanese fattoush salad and is loaded with fresh veggies, toasted pitas and free range chicken flavoured with our specially blended Middle Eastern spices. It's the perfect light and healthy meal that will leave you feeling great!
Ingredients
Roasties
- 200g kumara, diced 1cm
- 1 drizzle of oil
- 1/2 pack Middle Eastern spices
- 1 pack garlic pita breads, cut into wedges
Chicken
- 1 drizzle of oil
- 1/2 pack Middle Eastern spices
- 300g free range chicken breasts, sliced 3cm
Salad
- 1 pack pomegranate vinaigrette
- 1 baby cos lettuce, roughly chopped
- 1/4 red onion, thinly sliced
- 1/2 capsicum, sliced
- 1 tomato, diced
To Serve
- 2 Tbsp yoghurt
Steps
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Preheat oven to 220°C (or 200°C fan bake).
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Prep kumara and pita. Toss kumara with first measure of Middle Eastern spices and oil on a lined oven tray. Season with salt and pepper and roast for 15 minutes. Toss through pita wedges and return tray to oven to cook for a further 10 minutes, until kumara is golden and tender.
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Pat chicken dry and slice into 3cm strips. Toss in a medium bowl with second measure Middle Eastern spices and oil. Season with salt and pepper.
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Prep tomato, capsicum, onion and lettuce, add all to a large bowl (except lettuce) and set aside.
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Heat oil in a large fry-pan on medium-high heat. Cook chicken for about 8 minutes, until cooked through. Turn to ensure even cooking. Set aside, covered, to rest.
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When roasties are cooked, allow to cool for a few minutes, before adding to bowl with salad. Add lettuce and pomegranate vinaigrette, toss to combine and season to taste with salt and pepper.
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Chicken salad drizzled with yoghurt.
Nutritional Information
Energy |
2877 kj 688 kcal |
---|---|
Protein | 44.6g |
Carbohydrate | 61.9g |
Fat | 28.2g |