Cooked - Protein-packed Cypriot Grain Chicken Salad Recipe

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Home Pricing Community My Recipes

Protein-packed Cypriot Grain Chicken Salad Recipe

8.0

170g (1 cup) burghul (cracked wheat)

1.5kg Kent pumpkin, deseeded, peeled, cut into 3cm pieces

500g chicken tenderloins

10.00 gm Mingle Greek Garlic All Natural Seasoning

1.25 gm sweet paprika

18.20 gm extra virgin olive oil

2 x 400g can no-added salt chickpeas, rinsed

1 small red onion, finely chopped

250.00 ml chopped fresh coriander leaves

125.00 ml chopped fresh continental parsley leaves

80g (½ cup) seed mix, toasted (see notes)

40g flaked almonds, toasted

50g (⅓ cup) dried cranberries, coarsely chopped

45g (¼ cup) currants

50g (¼ cup) drained capers, coarsely chopped

60ml (¼ cup) fresh lemon juice

36.40 gm extra virgin olive oil, extra

100g feta, crumbled

Place burghul in a heatproof bowl. Cover with boiling water. Set aside for 20 minutes or until tender. Drain well. Transfer to a large bowl.
Meanwhile, preheat oven to 220°C/200°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on the tray and spray with oil. Season. Roast for 35 minutes or until tender and caramelised. Set aside to cool.
Place the chicken, seasoning and paprika in a bowl. Toss until well combined. Heat the oil in a non-stick frying pan over medium-high heat. Add the chicken and cook, for 3-4 minutes each side or until golden and cooked through. Thickly slice the tenderloins diagonally. Set aside, covered, to keep warm.
Add the chickpeas, onion, coriander, parsley, seed mix, almonds, cranberries, currants and capers to the bowl with the burghul. Toss until well combined. Add the pumpkin, lemon juice and extra oil. Gently stir to combine. Season.
Spoon the salad into a large serving platter. Top with chicken and feta to serve.

Course🍽️Main Course

DietsPescaterian🍬Low-sugar...

Category🥗Salad

CuisineCypriot

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 97 weeks ago

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