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 

    1. Combine the sumac, garlic and half the oil in a large bowl. Add the chicken and toss to coat.
    2. 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.
    3. 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.

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