Alex O'Brien
Food & Wine

Israeli chopped chicken salad

This spicy salad is a great side dish or is also hearty enough to serve as a meal on its own.

Serves: 4

Ingredients:

Method:

  1. Preheat the oven to 180°C. Heat 1 tablespoon of the oil in a large frying pan over high heat. Season the chicken with salt and freshly ground black pepper, then cook for 5 minutes each side or until golden and cooked through. Set aside for 5 minutes or until cool enough to handle.
  2. Meanwhile, scatter the bread squares on an oven tray, lightly drizzle with oil and toss to coat. Bake in the oven for 6 minutes or until golden.  
  3. Whisk 1 teaspoon of the sumac together with the cinnamon, lemon juice, sugar and remaining 4 tablespoons of oil in a large bowl. Season well.
  4. Cut the chicken into 1.5cm cubes, then add to the bowl, along with the radishes, spring onions, herbs, tomatoes, cucumbers, carrot, chilli and sunflower seeds. Toss to combine, then scatter with the bread and remaining sumac to serve.

First appeared on Stuff.co.nz.

Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.

Related links:

Spiced pumpkin and carrot salad

Diabetes-friendly chicken and white bean casserole

Indian turkey and mint yogurt wraps

Tags:
recipe, salad, chicken, israeli