Go Back
Print

Best Mediterranean Chicken Salad

Subtly spiced chicken with sun-dried tomatoes, pickles, olives and pistachios

Course Salad
Cuisine Lebanese, Mediterranean
Keyword Easy, Healthy
Servings 4
Author Zaatar and Zaytoun

Ingredients

For the chicken

  • 1 chicken breast sliced into 1cm rounds
  • pinch of turmeric
  • pinch dried oregano
  • pinch 7 spice
  • pinch paprika
  • pinch of sumac
  • pinch of black pepper
  • drizzle vegetable oil for pan frying

For the salad

  • 1 gem lettuce roughly chopped
  • 1 handful cherry tomatoes halved
  • ¼ cup pistachios
  • 3 sundried tomatoes chopped
  • 3 pickles chopped
  • ¼ olives stones removed and halved
  • ½ lemon
  • pinch of salt
  • sprinkle of sumac
  • good drizzle of extra virgin olive oil

Instructions

To prepare the chicken

  1. Slice the chicken breast into 1cm thick strips and add the spices, salt and a small drizzle of mild olive oil. Leave to marinade in the fridge for a few hours or overnight

  2. When you are ready to cook the chicken, add a drizzle of mild olive oil to a pan on medium heat.

  3. When the oil is hot add the chicken strips and cook until tender for around five minutes, turning half way through and then another 5 minutes on lowest heat. Remove the chicken and set aside to cool

To assemble the salad

  1. Wash the lettuce and tomato and roughly chop, add to a large bowl.
  2. Chop the pickles, sun-dried tomatoes, olives and chicken, and add to the bowl. Sprinkle on the pistacios
  3. Season the salad with a good squeeze of lemon juice, extra virgin olive oil and a good pinch of salt and sumac
  4. Most importantly, taste to adjust the seasoning by adding a little more salt if it is too sharp and more lemon if it is too dull