Middle Eastern Chicken salad. A standard deli chicken salad has mayonnaise and celery but I see it as a blank canvas for lots of flavorings. Here I went Middle Eastern with tahini and za'atar. You can still add celery if you like but I got the crunch from carrots and almonds and it was so good!
I also like to add sliced almonds, celery, or even a small amount of pomegranate arils for a bit of crunch.
Serve on a bed of lettuce with a drizzle of balsamic.
If you love fattoush salad but can't eat the bread, try this low carb Middle Eastern chicken salad.
You can cook Middle Eastern Chicken salad using 4 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Middle Eastern Chicken salad
- You need of Chicken Breasts.
- Prepare of Avacado.
- It's of Sweet Corn.
- It's of Coleslaw mix.
It has all the flavors of fattoush in both the chicken and the salad and is FULL of flavor. After you've tried this recipe, check out our Asian and Mediterranean versions for more mushroom marinade goodness! Middle Eastern Chicken Salad This Middle Eastern chicken is incredibly aromatic. The marinade is very quick to prepare and the chicken can be frozen in the marinade, then defrosted prior to cooking.
Middle Eastern Chicken salad instructions
- Cook/boil the chicken breasts with thyme and lemons seasoning....once cooked through grill while grazing with lemon and herb marinade....keep it moist. Remove from heat pan into a bowl. May be served warm or cold. It's a salad after all..
- Sweet Corn once cook leave at very low heat....glaze with butter mixed with honey and remove from heat after 10 min.
- Mix your coselaw.
It is best cooked on the outdoor grill / BBQ, but I usually make it on the stove. You want the chicken crispy on the outside, but not dry. Toss together your salad greens, some tabbouleh, and any other vegetables you want. Place the chicken in a large saucepan with the curry powder, cumin, and ½ teaspoon salt. Cover with water and bring to a boil over high heat.