zoom Chicken flatbreads with celery yogurt salad

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    Chicken flatbreads with celery yogurt salad

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 4


    2 skinless chicken breasts
    1 essential Waitrose red onion, finely chopped
    1 tbsp zaatar
    2 tsp cumin seeds, crushed
    1½ tbsp pine nuts
    25g pack fresh mint, leaves torn
    3 tbsp sun-dried tomato paste
    3 large flatbreads
    1 bunch essential Waitrose celery, thinly sliced
    150g 0% fat Greek yogurt
    1 small garlic clove, crushed
    1 essential Waitrose lemon, juice of ½, ½ cut into wedges


    1. Preheat the oven to 220°C, gas mark 7. Using a large knife, cut the chicken breasts into thin strips, then finely dice. Combine the chopped chicken with the onion, spices, pine nuts, ½ the mint and 2 tbsp tomato paste. Season.

    2. Spread the remaining 1 tbsp tomato paste over the flatbreads, almost to the edges, then spread the chicken mixture over the top. Put 2 flatbreads on separate baking sheets and bake for 10 minutes, swapping around in the oven halfway through.

    3. Meanwhile, toss the celery with the yogurt, garlic, 1 tbsp lemon juice and the remaining mint; season. Cut the first 2 flatbreads into wedges and enjoy straight away with a squeeze of lemon and the celery salad; baking the third flatbread as you eat.

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    This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue


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