Save to your scrapbook
Chicken flatbreads with celery yogurt salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.