Chicken Fattoush

This chopped Middle-Eastern salad contains crispy pieces of pitta, cucumber and radish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the chicken thighs onto a plate and drizzle 1tbsp of oil over with 2tsp sumac and some seasoning. Massage this all over the chicken.

Step 2

Bring a large non-stick frying pan to a medium heat and cook the chicken for 5 mins each side.

Step 3

While the chicken cooks, halve the cucumber lengthways, deseed with a spoon and cut into chunks. Then quarter the tomatoes, deseed and cut into strips.

Step 4

When the chicken is cooked through, remove from the heat and set aside on a clean plate.

Step 5

In a large bowl, put all the salad ingredients together. Next, whisk all the dressing ingredients together and pour over the salad, tossing well.

Step 6

Toast the pitta until just starting to colour, then tear up and fry in a non-stick frying pan with 2tbsp of oil for 1-2 mins, then sprinkle over ¼tsp of sumac. When the pitta is nice and golden, remove onto some kitchen paper and season well.

Step 7

Slice the chicken into strips and add to the salad. Finish by scattering the pitta bread pieces over the top before serving.

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