Prep:  10 minutes
Cook:  15 minutes
Serves:  4
Average: 4.2 (11 votes)
Recipe by: Lilydale
A weeknight feast for your senses

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Fattoush and Chicken Warm Salad
  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 1 tblsp water. Season and shake well to combine
  5. Serve salad topped with warm chicken, and drizzled with dressing
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