I really enjoyed this dish, very yummy and refreshing with the yummy cumcumbers. I loved the crunch of the corn tortilla too (can use gluten free flat bread or corn tortilla). Beautiful flavours and will be a regular meal of mine. Perfect for lunch or dinner.
Fatoush Chicken Salad with Spiced Lemon Dressing
1 Tbl ground cummin
1 1/2 Tble rice bran oil
2 skinless chicken breast, diced.
3 20cm round gluten free flatbread or gluten free corn tortillas
2 small cucumbers cut in half lengthways and chopped thinly
2 small tomatoes chopped (I used a few cherry tomatos chopped up
1/4 red capsicum (I didnt add the capsicum this time as I didnt have any)
1/4 green capsicum
1/2 cup chopped parsley
3 Tbl fresh mint leaves chopped
Handful of Baby spinach (optional) I used this in mine as i love using baby spinach in salads.
Spiced Lemon Dressing
2 Tbl olive oil
1.5 Tbl lemon juice
1 Tbl garlic infused oil
1 tsp ground cinnamon
1 tsp ground cummin
1 tsp ground coriander
salt and pepper
Mix the cumin and 1 tablespoon of the rice bran oil in a bowl, add chicken cubes and toss to completely cover chicken. Cover with plastic wrap and let marinade in the fridge for half and hour.
Preheat oven to 160 degrees and cut flat bread into bite size pieces (I use a pizza cutter) and spread out on a baking tray lined with baking paper and bake until crisp (5-10 minutes).
Place cucumber, tomato, capsicum and chopped herbs in a large bowl and toss to combine.
To make the dressing, place all ingredients in a screw top jar and shake well to combine (or mix well in a bowl). Heat remaining rice bran oil in a frying pan over medium heat and add chicken and cook. Add the Chicken and dressing to the salad and gently combine, then carefully mix in toasted flat bread.
Recipe adapted from: Food intolerance management plan.