Chicken Fatoush

Make this Middle Eastern favourite at home in just 40 minutes
Chicken Fatoush
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Chicken Fatoush
April 11, 2019
Level Easy
Preparation Time 15 minutes
Cooking Time 25 minutes
Serves 4

RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar


4 tbsp olive oil
2 2 garlic cloves, crushed
4 flatbreads or wraps, cut in wedges
spinneysFOOD Salt, to taste
spinneysFOOD Whole Black Pepper, freshly ground, to taste
4 gem lettuces, halved
Olive oil, to drizzle
1 red onion, cut thickly
2 small cucumbers, cut thickly
2 salad tomatoes, quartered
10g spinneysFOOD Fresh Mint leaves, finely chopped
10g spinneysFOOD Fresh Parsley, finely chopped
50g black olives, pitted
250g leftover roast chicken, shredded

For the dressing

3 tbsp olive oil
1 lemon, juiced
2 cloves garlic, grated
1 tsp sumac
1 tsp molasses or date syrup
½ tsp spinneysFOOD Salt


  • 1

    Preheat oven to 200°C, gas mark 6. Line an oven tray with baking paper

  • 2

    To make the crisp flatbread, combine the oil and garlic in a small bowl and brush on the flatbread wedges

  • 3

    Arrange the wedges on the lined tray and generously season with salt

  • 4

    Bake for 10-25 minutes or until lightly golden. Remove from the oven and allow to cool

  • 5

    To char the lettuce, heat a griddle pan over very high heat until smoking hot

  • 6

    Brush the lettuce with olive oil and generously season with salt. Place on the grill for 5-10 minutes or until char lines form. Set aside to cool

  • 7

    On a large serving platter, arrange all the salad ingredients along with the charred lettuce and roast chicken

  • 8

    Make the dressing by combining all the ingredients – whisk until emulsified

  • 9

    Drizzle the salad with the salad dressing. Serve immediately


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