Warm Chicken Salad with Sumac
Serves 2 • Preparation time 15 mins • Cooking time 5–10 mins
1 skinless chicken thigh fillet
2 tablespoons plain flour
a good grind of black pepper
a pinch of salt
1 heaped teaspoon sumac
butter
Salad
a large handful of lettuce leaves, washed and spun
1 small-medium cucumber
½ an avocado, cut into cubes
1 large tomato, cut into chunks
a few strips of red and green capsicum
garlic-infused olive oil and balsamic vinegar, shaken together for dressing
Method
1. Cut the chicken thigh into strips.
2. Mix together the flour, pepper, salt and sumac in a bag.
3. Add the chicken to the bag and shake well until coated.
4. Heat a small amount of butter in a pan to medium-high.
5. Fry the chicken for 5–10 minutes, turning to brown on all sides, until it is well cooked.
6. Remove from pan and set aside to cool.
7. Prepare the salad in a bowl and add the chicken when still just warm.
8. Add the dressing and toss before serving.
9. Serve with crusty bread.
Pat Burrows, Gloucester Food Hub Member
Serves 2 • Preparation time 15 mins • Cooking time 5–10 mins
1 skinless chicken thigh fillet
2 tablespoons plain flour
a good grind of black pepper
a pinch of salt
1 heaped teaspoon sumac
butter
Salad
a large handful of lettuce leaves, washed and spun
1 small-medium cucumber
½ an avocado, cut into cubes
1 large tomato, cut into chunks
a few strips of red and green capsicum
garlic-infused olive oil and balsamic vinegar, shaken together for dressing
Method
1. Cut the chicken thigh into strips.
2. Mix together the flour, pepper, salt and sumac in a bag.
3. Add the chicken to the bag and shake well until coated.
4. Heat a small amount of butter in a pan to medium-high.
5. Fry the chicken for 5–10 minutes, turning to brown on all sides, until it is well cooked.
6. Remove from pan and set aside to cool.
7. Prepare the salad in a bowl and add the chicken when still just warm.
8. Add the dressing and toss before serving.
9. Serve with crusty bread.
Pat Burrows, Gloucester Food Hub Member
