Fattoush-Inspired Chicken Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Fattoush-Inspired Chicken Salad

Fattoush-Inspired Chicken Salad

with Spiced Flatbreads and Feta Cheese

From our beloved Shawarma Spice Blend to the crispy flatbreads and chickpeas, everything about this salad delights! Our take on this Mediterranean salad is also layered with a roasted garlic dressing, tossed with herbs and fresh veggies and topped with chicken tenders.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

370 mL


1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

2 unit

Garlic, cloves

2 unit


(Contains Milk, Soy, Wheat)

113 g

Baby Tomatoes

7 g


30 g

Mixed Olives

(Contains Sulphites)

2 unit

Green Onion

2 tbsp

White Wine Vinegar

(Contains Sulphites)

160 g

Sweet Bell Pepper

½ cup

Feta Cheese, crumbled

(Contains Milk)

310 g

Chicken Breast Tenders

Not included in your delivery

1 tsp


5.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1110 kcal
Fat59 g
Saturated Fat12 g
Carbohydrate88 g
Sugar11 g
Dietary Fiber12 g
Protein58 g
Cholesterol137 mg
Sodium1510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Parchment Paper
Aluminum Foil
Measuring Spoons
Large Bowl


Prep chickpeas and garlic

Before starting, preheat the oven to 450°F. Wash and dry all produce. 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 chickpeas and garlic

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 bake until chickpeas are crispy, 6-8 min.

Toast flatbreads

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.

Prep and cook chicken

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-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.**

Make dressing

Add roasted garlic cloves to a large bowl. Using a fork, mash cloves. 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.

Finish and serve

Add roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta to the bowl with dressing. Toss to coat. Divide spiced flatbreads between bowls, then top with chickpea mixture and chicken. Sprinkle remaining feta over top.