Middle Eastern Crispy Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This crispy chicken salad has become my go to weeknight dinner because it comes together in under an hour and tastes like you spent all day on it. The beauty of this recipe is how the golden, perfectly seasoned chicken contrasts with cool, refreshing greens and vegetables, all tied together with a silky tahini dressing that's absolutely addictive. Tahini is packed with calcium and healthy fats that keep me satisfied, and honestly, the whole thing is so straightforward that even on my busiest days I can get it on the table without stress. Serve it with warm pita bread and you've got a complete meal that feels restaurant quality but costs a fraction of eating out.
Ella x
Ingredients
- 600 gboneless chicken breast(cut into 1cm strips)
- 200 gmixed greens(any mix of greens)
- 200 gcrunchy veggies(carrots, beets, bell peppers)
- 100 gonion(thinly sliced)
- 100 gcucumber(thinly sliced)
- 2 gsumac(dried spice)
- 2 gpaprika(smoked spice)
- 2garlic
- 60 mlolive oil(use a good quality oil)
- 60 mllemon juice(freshly squeezed)
- 100 gtahini(smooth and creamy)
- 120 mlchicken broth(low sodium)
- 150 gfeta cheese(crumbly and salty)
- 4pita bread(crushed or torn into pieces)
Detail level
Instructions
- 1
Preheat the oven to 200\u00b0C (400\u00b0F) and line a baking sheet with parchment paper.
Tip: Make sure to grease the paper for easy cleaning.
- 2
In a large bowl, whisk together the tahini, lemon juice, garlic, sumac, and paprika.
Tip: Get rid of any lumps by whisking continuously.
- 3
Add the chicken to the bowl and toss to coat evenly with the dressing.
Tip: Make sure the chicken is fully coated.
- 4
Transfer the chicken to the prepared baking sheet and bake for 15-20 minutes or until crispy.
Tip: Flip the chicken halfway through the cooking time for even browning.
- 5
While the chicken is baking, prepare the salad by combining the mixed greens, crunchy veggies, onion, and cucumber in a large bowl.
Tip: Make sure to tear the greens into bite-sized pieces.
- 6
Once the chicken is done, remove it from the oven and let it cool for a few minutes.
Tip: This will help the chicken to stay crispy.
- 7
Add the cooked chicken to the salad bowl and toss gently to combine.
Tip: Be gentle to avoid bruising the greens.
- 8
Crush the pita bread into pieces and sprinkle over the salad.
Tip: This adds a satisfying crunch to the dish.
- 9
Top with feta cheese and serve immediately.
Tip: The feta will add a tangy and creamy element to the salad.
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