Grilled Chicken Fattoush Salad
Lunch · Mediterranean · Ready in 30 min · Serves 2
Charred chicken breast over a crisp fattoush salad with toasted pitta, sumac dressing, and crunchy vegetables. Light yet filling.
Per serving
- Calories
- 350
- Protein
- 30 g
- Carbs
- 22 g
- Fat
- 16 g
- Fibre
- 5 g
Vitamins and minerals, % of a day’s needs
- Iron17%
- Vitamin D1%
- B1213%
- Zinc18%
- Magnesium22%
- Omega-315%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Chicken breast
- 2 pieces Pitta bread
- 1 medium Cucumber
- 2 medium Tomatoes
- 1 heart Romaine lettuce
- 2 tsp Sumac
- 3 tbsp Olive oil
- 1 whole Lemon
Method
- 1
Butterfly or pound chicken breasts to an even 1.5cm thickness. Season with salt, pepper, and 1 tsp sumac. Drizzle with 1 tbsp olive oil.
- 2
Heat a griddle pan over high heat. Cook chicken for 5-6 minutes per side until charred and cooked through (75°C internal). Rest for 5 minutes, then slice.
- 3
Tear pitta bread into bite-sized pieces. Toss with a drizzle of olive oil and toast in the same griddle pan or under a grill until crisp and golden.
- 4
Dice cucumber and tomatoes into 2cm chunks. Tear romaine lettuce into pieces. Combine in a large bowl with the toasted pitta.
- 5
Whisk remaining olive oil with lemon juice and 1 tsp sumac. Pour over salad and toss well. Divide between plates and top with sliced chicken.
