Lebanese Crispy Chicken Salad
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This Lebanese Crispy Chicken Salad is one of my go to weeknight dinners because it comes together in just under an hour and tastes like you spent the whole afternoon cooking. The crispy chicken pairs beautifully with fresh greens, earthy beetroot, and creamy feta, all brought together with a silky tahini dressing that's bursting with garlic and lemon. Tahini is packed with calcium and healthy fats, making this not just delicious but genuinely nourishing. What I love most is how simple the ingredients are and how affordable they are to find at any market, yet the flavors feel so special and restaurant worthy.
Ella x
Ingredients
- 500 gchicken breast(boneless, skinless)
- 200 gmixed greens(any combination of lettuce, spinach, arugula)
- 100 gcrunchy onions(thinly sliced)
- 200 gbeetroot(peeled and thinly sliced)
- 150 gcucumber(sliced)
- 100 gfeta cheese(crumbly, not crumbled)
- 50 mltahini(store-bought or homemade)
- 20 mllemon juice(freshly squeezed)
- 30 mlolive oil(use a neutral-tasting oil)
- 3garlic(minced)
- 1½ gcumin(ground)
- 1 gcoriander(ground)
- ½ gsalt
- ½ gblack pepper
Detail level
Instructions
- 1
Preheat the oven to 200°C. In a large bowl, whisk together tahini, lemon juice, garlic, cumin, coriander, salt, and black pepper. Add the chicken breast and toss to coat. Let it marinate for 10 minutes.
- 2
Line a baking sheet with parchment paper. Remove the chicken from the marinade, allowing any excess to drip off. Bake for 20-25 minutes, or until cooked through. Let it rest for 5 minutes before slicing into thin strips.
- 3
While the chicken is baking, prepare the salad. In a large bowl, combine the mixed greens, crunchy onions, beetroot, and cucumber.
- 4
To assemble the salad, place the crispy chicken strips on top of the salad. Sprinkle the crumbled feta cheese over the chicken. Drizzle with olive oil and toss to combine.
- 5
Toss the salad gently to combine. Serve immediately.
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