Ingredients
400 g chicken breast, roasted and sliced
½ red onion, diced
1 cucumber, diced
1 tomato, diced
1 cup lettuce, roughly torn
Seeds from 1 pomegranate
2 pita breads, fried until crisp and roughly chopped
2 tbsp lemon juice
3 tbsp olive oil (plus extra for drizzling)
½–1 tsp sumac powder (to taste)
Salt and black pepper, to taste
Method
Season the chicken breast with salt and pepper. Grill or roast until fully cooked. Rest for a few minutes, then slice thinly.
In a large bowl, tear the lettuce into bite-sized pieces. Add the diced tomato, cucumber and red onion. Sprinkle in the pomegranate seeds.
Add the fried pita bread. Season with sumac, salt and pepper.
Squeeze in the lemon juice and olive oil. Toss gently until everything is well combined.
Transfer the salad to a serving plate. Top with sliced chicken and a handful of extra crispy pita. Finish with a light drizzle of olive oil and extra pita bread.
