Middle Eastern chicken and macadamia salad with hummus dressing
Impress your guests with this traditional Middle Eastern salad.
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Servings 4
Course Light Meal
Preference Dairy Free, Gluten Free
Perfect for Entertaining
Skill level Easy
Ingredients
Middle Eastern chicken and macadamia salad
2clovesgarlic
1lemonjuiced
4tbspmacadamia oil
1tspsalt
2tbsppomegranate molasses
1tbspMoroccan spice blende.g. Ras El Hanout or Chermoula
4chicken breastsskinned, butterflied and flattened - cover with cling film and bash with a rolling pin
1lettucewashed, roughly torn
1cupunsalted macadamiasroasted, roughly chopped
1large handfulgreen or black olives
1telegraph cucumberpeeled, de-seeded, chopped into 2cm pieces
6vine ripened tomatoesde-seeded, chopped into 2cm pieces
1/2preserved lemonrinsed, pulp removed and finely chopped
6green onionsfinely sliced
400gtinned chickpeasrinsed, drained
1cupmint leaveschopped
1cupflat leaf parsley leaveschopped
macadamia hummusto serve - recipe follows
Lebanese breadto serve
Macadamia hummus (makes 1 ½ cups)
1/2cupmacadamiasroasted
2cupscooked chickpeasdrained
2tbspmacadamia oil
1tbsplemon juice
3tbspwater
1tspgarlicminced
10medium basil leaves
salt and pepperto taste
Instructions
Middle Eastern chicken and macadamia salad
In a large ceramic, glass bowl combine the garlic, lemon juice, macadamia oil, salt, molasses and Moroccan spice blend. Add the flattened chicken breasts, coat well and place in the fridge for 30 minutes.
Throw the lettuce leaves into a large serving bowl with the macadamias, olives, cucumber, tomatoes, preserved lemon, green onions, chickpeas, mint and parsley.
Heat a chargrill over a high heat and fry the chicken pieces for 3-4 minutes on each side, or until cooked. Slice into strips, add to the salad and toss well. Drizzle over a couple of tablespoons of hummus and serve with Lebanese bread and extra hummus on the side.
Macadamia hummus
Place all ingredients in a food processor and purée until smooth.