Sumac Chicken Salad

• Chicken breast(600 g)
• Olive oil(3 tbsp)
• Sumac(2 tbsp)
• Garlic(2 cloves)
• Lemon(2)
• Salt(1¼ tsp)
• Black pepper(½ tsp)
• Lettuce(1)
• Cucumber(1)
• Tomato(2)
• Red Onion(1)
• Flat Leaf Parsley(15 g)
• Fresh mint(10 g)optional
• Greek yogurt(120 g)
• Tahini(2 tbsp)

Method

1. 1

   Slice {Chicken breast} into bite-size strips. In a bowl, toss with {Olive oil}, {Sumac}, grated {Garlic}, zest and juice of half the {Lemon}, {Salt}, and {Black pepper}.

   ~7 min

2. 2

   Chop the {Lettuce}, slice the {Cucumber}, cut the {Tomato} into wedges, thinly slice the {Red Onion}, and roughly chop the {Fresh parsley} and {Fresh mint}. Add everything to a large serving bowl.

   ~5 min

3. 3

   Whisk together the {Greek yogurt}, {Tahini}, juice of the {Lemon}, {Olive oil}, and {Salt} with 1–2 tbsp water until smooth and spoonable.

4. 4

   Heat a large pan over medium-high heat. Cook the chicken for 8 minutes, stirring occasionally, until lightly golden and cooked through.

   ~8 min

5. 5

   Let the chicken sit for 2 minutes, then add it to the salad bowl with half the dressing. Toss well so the warm chicken and vegetables are evenly coated.

   ~2 min

6. 6

   Serve the salad with the remaining dressing spooned over the top.

   ~5 min