Sumac Chicken Fattoush
25 minutes
Chicken coated with the peppery lemon taste of sumac, tossed with toasted pita, cucumber, tomatoes, avocado, feta and spinach. Although a traditional fattoush does not have feta or avocado, I like to use these ingredients to add a creamy texture to the salad.
1 person made this
Ingredients
Serves: 4
- 3 teaspoons sumac
- 2 cloves garlic, crushed
- 1/4 cup olive oil
- 500g skinless chicken breast fillets
- 100g baby spinach leaves
- 250g cherry tomatoes, quartered
- 1 Lebanese cucumber, diced
- 1 avocado, diced
- 100g feta cheese, crumbled
- 3 pocket pita, toasted, broken into small pieces
- 2 tablespoons lemon juice
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Combine the sumac, garlic and half the oil in a large bowl. Add the chicken and toss to coat.
- Heat a large frying pan over medium-high heat. Cook the chicken for 3-4 minutes each side or until cooked through. Remove from pan and slice thinly.
- Combine the spinach, tomato, cucumber, avocado, feta and pita in a large bowl. Whisk the lemon juice and remaining oil in a small bowl. Add dressing to the salad with the chicken and toss gently. Serve.
