Fattoush & Chicken Salad

Fattoush with chicken _ sumac recipe - The Cooks Pantry


Courtney Roulston


4 people


  • 300g Coles BBQ chicken meat, cooled, shredded
  • ½ cup Cobram Estate Classic Extra Virgin Olive Oil
  • 2 Simsons Regular Four Seeds Wraps, torn into 1 inch pieces
  • 200g small cherry tomatoes, halved
  • 2 Lebanese cucumber, chopped
  • 1 red capsicum, stem removed and de-seeded & finely chopped
  • 1 small Gem or baby Cos lettuce, sliced
  • 1 cup flat leaf parsley, coarsely chopped
  • 1 cup mint leaves, torn
  • 4 red radishes, thinly sliced
  • 4 shallots/spring onions, sliced
  • 1 Tablespoon sumac
  • 3 tablespoons lemon juice
  • Zest of 1 lemon
  • 2 teaspoons honey
  • Oil for frying


  • Heat oil in a pan over a medium heat. Cook the wraps in batches until golden and crisp. Remove from the oil and place onto kitchen paper to drain any excess oil.
  • Combine tomatoes, cucumber, capsicum, lettuce, parsley, mint, radish, shallots and BBQ chicken in a large bowl. Whisk together olive oil, sumac, lemon juice, honey and a good pinch of salt. Add in the crisp wraps and using clean hands, toss the salad to coat everything well in the dressing. Place onto a serving plate and serve immediately.

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