Chicken Fattoush Salad with Pomegranate Dressing

Chicken Fattoush Salad with Pomegranate Dressing

Ready in 35 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 19, 2020.



  • 200g kumara, diced 1cm
  • 1 pack pita breads, cut into wedges
  • 1 tsp Middle Eastern spices


  • 1 tomato, diced
  • 1/2 capsicum, sliced
  • 1/4 red onion, thinly sliced
  • 1/2 lettuce, roughly chopped
  • 30g pomegranate dressing


  • 150g chicken breast, sliced 3cm
  • 1 tsp Middle Eastern spices

To Serve

  • 1 Tbsp yoghurt


  1. Preheat oven to 220°C. Prep & cook roasties. Prep kumara and pita breads. Toss kumara with first measure of Middle Eastern spices and a drizzle of oil on a lined oven tray. Season with salt and pepper and roast for 15 minutes. Toss through pita wedges and return tray to oven to cook for a further 10 minutes, until kumara is golden and tender.
  2. Prep salad. Prep tomato, capsicum and onion and toss in a large bowl. Prep lettuce and set aside separately.
  3. Prep chicken. Pat chicken dry and slice into 3cm strips. Toss in a bowl with second measure of Middle Eastern spices, a pinch of salt and a drizzle of olive oil. Season with pepper.
  4. Cook chicken. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for about 8 minutes, until cooked through. Turn to ensure even cooking. Set aside, covered, to rest.
  5. To finish. Add cooked kumara and pita bread to bowl with salad. Add lettuce and pomegranate dressing, toss to combine and season to taste with salt and pepper.
  6. Serve chicken, salad and roasties topped with yoghurt.

Nutritional Information

Energy 3056 kj
730 kcal
Protein 46.7g
Carbohydrate 89.9g
Fat 19.3g