Fattoush-Inspired Chicken Breasts Salad
with Spiced Flatbreads and Feta Cheese
Everything about this salad delights! Our take on this Mediterranean dish is layered with roasted garlic dressing, fresh herbs and veggies, chicken, crispy chickpeas and flavourful, crunchy flatbread.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Chickpeas
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 unit(s)
Garlic, cloves
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
113 g
Baby Tomatoes
7 g
Parsley
30 g
Mixed Olives
(May contain Milk, Sulphites)
2 unit(s)
Green Onion
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Sweet Bell Pepper
½ cup
Feta Cheese, crumbled
(Contains Milk)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tsp
Sugar*
5.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Drain and rinse chickpeas, then pat dry with paper towels.
- Add chickpeas, half the Shawarma Spice Blend and 2 tbsp (4 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Peel garlic, then toss peeled cloves with 1/2 tbsp (1 tbsp) oil on a small sheet of foil. Wrap tightly and place on the same baking sheet.
- Roast in the middle of the oven until chickpeas are almost crispy, 10-12 min.
- When almost crispy, carefully remove the baking sheet from the oven, stir chickpeas, then cover loosely with foil (or another baking sheet).
- Return the sheet to the oven and continue to roast until chickpeas are crispy, 6-8 min.
- Meanwhile, cut flatbreads into 1-inch pieces.
- Add flatbreads, remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) oil to another parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Bake in the top of the oven until golden-brown and crispy, 5-6 min.
- Meanwhile, halve tomatoes.
- Thinly slice green onions.
- Core, then cut pepper into 1/2-inch pieces.
- Drain, then roughly chop olives.
- Roughly chop parsley.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Set aside on a cutting board to rest.
- Add roasted garlic cloves to a large bowl. Mash with a fork.
- Add vinegar, 1 tsp (2 tsp) sugar, 2 tbsp (4 tbsp) oil and 1 tbsp (2 tbsp) water. Season with salt and pepper, then whisk to combine.
- Add roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta to the bowl with dressing. Toss to combine.
- Thinly slice chicken.
- Divide spiced flatbreads between bowls, then top with chickpea mixture and chicken.
- Sprinkle remaining feta over top.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
Thinly slice chicken. Top final plates with chicken.
