Middle Eastern · Lunch
Shredded Chicken and Spice Salad
Poached chicken breast is shredded and tossed with cucumber, radish, parsley and a garlic-lemon tahini dressing sharpened with sumac and cumin. Toasted pine nuts and pomegranate seeds finish the salad, served chilled over torn romaine lettuce.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
438Calories
51.2gProtein
19.6gFat
17.4gCarbs
4.2gSugar
4.1gFiber
410mgSodium
142mgChol
3.4gSat Fat
980mgPotassium
95mgCalcium
2.9mgIron
0.5mcgVitamin B12
18mgVitamin C
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken breast dry, trim any excess fat, mince the garlic, dice the cucumber, slice the radishes, and chop the parsley.
2
Poach
Bring water to a gentle simmer over medium heat, slide in the chicken, and poach 12–14 minutes until the centre reaches 165°F (74°C).
3
Rest
Lift the chicken onto a plate and let it rest 10 minutes, then shred into bite-sized strands with two forks.
4
Whisk
In a small bowl, whisk together tahini, lemon juice, minced garlic, sumac, cumin, olive oil and a pinch of salt until pale and pourable.
5
Toss
In a large bowl, toss the shredded chicken with cucumber, radishes, parsley, and dressing until coated. Top with pine nuts and pomegranate seeds.
6
Plate
Spread the romaine lettuce on a plate, pile the dressed chicken salad on top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 4 cups950ml water, for poaching
- 2 tbsp2 tbsp tahini
- 2 tbsp2 tbsp lemon juice
- 2 clove2 clove garlic
- 1 tsp1 tsp ground sumac
- 1/2 tsp1/2 tsp ground cumin
- 2 tbsp2 tbsp olive oil
- 11 cucumber, about 60g
- 44 radishes
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp pomegranate seeds
- 2 cup60g romaine lettuce
