Fattoush-Inspired Chicken Tenders 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, crispy chickpeas, chicken tenders and flavourful, crunchy flatbread.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1
Pois chiches
1
Mélange d’épices shawarma
(Contient: Sulfites Peut contenir : Soya, Noix, Blé, Lait, Moutarde, Arachides, Sésame)
2
Gousses d'ail
2
Pain plat
(Contient: Soya, Lait, Blé Peut contenir : Soya)
113 g
Petites tomates
7 g
Persil
30 g
Olives mélangées
(Peut contenir : Lait, Sulfites)
2
Oignon vert
2
Vinaigre de vin blanc
(Contient: Sulfites)
1
Poivron
½
Feta, émietté
(Contient: Lait)
310 g
Filets de poitrine de poulet
Pas inclus dans votre livraison
0.13
Poivre*
0.13
Sel*
1
Sucre*
6
Huile*
Ustensiles
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.
- 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.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
- Add roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta to the bowl with dressing. Toss to combine.
- Divide spiced flatbreads between bowls, then top with chickpea mixture and chicken tenders.
- Sprinkle remaining feta over top.
If you've opted to add chicken breast tenders, pat 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 breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** While the chicken cooks, make dressing.
Top bowls with chicken.
