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Sabrina Ghayour’s Sumac Chicken Salad
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1 tsp sumac
1 unwaxed lime, zest of 1 and juice of ½
1 tsp clear honey
8 chives, finely chopped
30g butter, softened
2 chicken breast fillets
1 tsp garlic infused olive oil
1 little gem, quartered lengthways
1 tomato, cut into 6 wedges
1 avocado, skinned, stoned and diced
50g feta, crumbled
1 tsp olive oil
1 In a small bowl, mix the sumac, lime zest, honey, chives and butter together until evenly combined.
2 Using a sharp knife, butterfly the chicken breasts. Slice horizontally into each fillet, dividing it almost in half. Open the chicken up so it lies flat on your work surface.
3 Preheat a frying pan over a medium-high heat. Season both sides of the butterflied chicken and drizzle with garlic oil. Cook the chicken for 6-7 minutes on each side until golden brown and completely cooked through, with no pink meat. Remove the pan from the heat and add the sumac butter, allowing it to melt in the residual heat of the pan, coating the chicken.
4 Leave the chicken to rest for a few minutes then slice and arrange on a platter with the lettuce, tomato and avocado. Scatter with the feta and drizzle over lime juice and olive oil, to serve.
Typical values per serving:
This recipe was first published in April 2021.