Try this delicious Middle Eastern Chicken and Bread Salad at your next dinner party.


  • 3tbsp olive oil

  • 150g sourdough bread, torn into rough bite-sized pieces

  • 200g leftover turmeric roast chicken, shredded (use primarily dark meat and skin)

  • Olive oil, for drizzling

  • 200g cherry tomatoes,

  • 1⁄2 cucumber, diced

  • 1⁄2 red onion, thinly sliced

  • Large handful of fresh coriander, roughly torn

  • Large handful of fresh parsley, roughly torn

  • 75g black olives, pitted

  • For the dressing

  • 1 roasted red peppers from a jar, seeds removed

  • 3tbsp extra-virgin olive oil

  • 1tbsp red wine vinegar

  • Juice of 1⁄2 lemon

  • 1 garlic clove, finely grated

  • 1tsp cumin seeds, toasted

  • 1tsp sumac

  • Sea salt and freshly ground black pepper


  • 1.

    Place a large frying pan over a high heat.

  • 2.

    Add the chicken and bread to the pan and drizzle liberally with olive oil.

  • 3.

    Sprinkle in ½ tsp sumac & ½ tsp cumin

  • 4.

    Cook until the bread is toasted and the chicken is crispy and warmed through.

  • 5.

    Place the pepper in a food processor with the ingredients for the dressing and blitz until smooth. Season to taste, transfer to a mixing bowl and set aside.

  • 6.

    Place all the remaining salad ingredients in a large mixing bowl and add the chicken, toasted bread and dressing. Toss until completely coated and serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1003kj
  • Fat Total 71g
  • Saturated Fat 12g
  • Protein 31g
  • Carbohydrate 65g
  • Sugar 14g
  • Sodium 1549mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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