Chicken & Poultry · Food · Recipe · Soups & Salads

Harissa Chicken & Fattoush Salad


Realistically this could have been two separate recipes, but it tasted so good all together that I couldn’t bear to separate them! I want you to enjoy it just the way I enjoyed it!

And please don’t be intimidated by the numerous steps here – it’s really quite easy if you are prepared and know where you are at!

Harrissa chicken and fattoush salad title.png

What Do I Need?

2 Large Chicken Breasts
8 Small Chillies, finely diced
4 Cloves Garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
2 tbs olive oil
2 pieces flat bread (tortilla, wrap or pita)
1 tbs sumac
2 tbs fresh lemon juice
2 tbs olive oil
500g punnets grape tomatoes, halved
4 Lebanese cucumbers, diced
2 Small Green Capsicum, diced
6 shallots, ends trimmed, thinly sliced
1 cup chopped fresh continental parsley
1 cup fresh mint leaves
¼ cup Natural Yoghurt
2 tbs Lemon Juice
1 tsp Cumin

What Now?

  1. Preheat oven to 180C.
  1. Mix together the chillies, garlic, cumin, coriander and olive oil.
  1. Marinade chicken pieces in the spice rub for half an hour..
  1. Lay out flat bread on an oven tray and drizzle with 1 tbs of olive oil. Bake for 10 minutes, flipping the bread over half way through. Once crisp, remove from the stove and set aside.
  1. Cook chicken on a grill over high heat for five minutes each side or until cooked through.
  1. In a salad bowl, toss  tomatoes, cucumbers, shallots, capsicums, parsley and mint.
  1. Sprinkle the sumac over the salad, and then drizzle the olive oil and lemon juice.
  1. Break up the flat bread over the salad and then toss lightly until everything is well combined.
  1. Thinly slice cooked chicken on the diagonal and then arrange over the tossed salad.
  1. Mix together the yoghurt, lemon juice, and cumin and then drizzle over the salad.


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