Name: Sumac Chicken Salad Bowl with Green Yoghurt Dressing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 600g (1 lb 5 oz) chicken thigh fillets, cut into roughly 2.5cm (1 inch) cubes; 1 red onion, halved, thinly sliced; 3 garlic cloves, finely grated (for marinade); Finely grated zest of 1 lemon; 1 tbsp sumac, plus extra to serve; 1 tsp ground cumin; ¼ tsp ground cinnamon; 1 tsp sea salt; Freshly ground black pepper; Your choice of salad add-ons (e.g., mixed salad greens, pea shoots, cucumber, avocado, thinly sliced radish, pickled beetroot); ½ cup thick unsweetened Greek yoghurt; 1 tbsp extra virgin olive oil, plus extra to serve; 2 tbsp lemon juice; 2 tsp honey; 1 garlic clove, finely grated; ½ bunch parsley, stems and leaves roughly chopped; 1 tsp sea salt; 2 tbsp pine nuts; 2 tbsp vegetable oil

Ingredients

600g (1 lb 5 oz) chicken thigh fillets, cut into roughly 2.5cm (1 inch) cubes

1 red onion, halved, thinly sliced

2 tbsp pine nuts

2 tbsp vegetable oil

Your choice of salad add-ons (e.g. mixed salad greens, pea shoots, cucumber, avocado, thinly sliced radish, pickled beetroot)

Marinade

3 garlic cloves, finely grated

Finely grated zest of 1 lemon

1 tbsp sumac, plus extra to serve

1 tsp ground cumin

¼ tsp ground cinnamon

1 tsp sea salt

Freshly ground black pepper

Green Yoghurt Dressing

½ cup thick unsweetened Greek yoghurt

1 tbsp extra virgin olive oil, plus extra to serve

2 tbsp lemon juice

2 tsp honey

1 garlic clove, finely grated

½ bunch parsley, stems and leaves roughly chopped

1 tsp sea salt

Instructions

Step 1: Add the chicken, red onion, and all marinade ingredients to a large bowl. Mix thoroughly, breaking up the onion as you go. Cover and refrigerate for one hour to let the flavors meld.

Step 2: Combine all the green yoghurt dressing ingredients in a small blender and process until smooth. Alternatively, finely chop the parsley and stir everything together by hand.

Step 3: Heat a wok over medium-high heat. Add the pine nuts and stir-fry for 2–3 minutes until golden brown. Remove them from the wok and set aside.

Step 4: Increase the heat to high. When the wok starts to smoke, add 1 tablespoon of vegetable oil and half of the chicken and onions (leaving excess marinade in the bowl). Spread evenly and sear for 3–4 minutes until the chicken begins to brown. Stir and sear for another 3–4 minutes until cooked through and onions start to char. Transfer to a plate. Repeat with the remaining oil, chicken, and onions. Let cool slightly before assembling the salad.

Step 5: Build your salad bowl by layering your chosen salad greens and add-ons, pickled beetroot, and warm chicken with onions. Sprinkle over the toasted pine nuts and drizzle generously with green yoghurt dressing. Serve immediately.

Tips & Variations

Use boneless, skinless chicken thighs for juicier meat that stays tender during cooking.

For extra crunch, lightly toast the pine nuts in a dry pan before adding to the salad.

Swap in almonds or walnuts if you prefer a different nut texture.

Add fresh herbs like mint or coriander to the dressing to vary the flavor.

Include a scoop of cooked quinoa or bulgur to make the salad more filling.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, you can substitute chicken breast, but keep in mind it’s leaner and can dry out more easily. Cook carefully and avoid overcooking to maintain tenderness.

Is sumac easy to find?

Sumac is a tangy, lemony spice commonly found in Middle Eastern or specialty spice stores. It’s also available online. If unavailable, you can substitute with a mix of lemon zest and a pinch of paprika for some mild smokiness.