Za’atar Chicken & Mint salad

Za’atar Chicken & Mint salad | Nadia Felsch




Za’atar Chicken & Mint salad
Cook time
Total time
yield: 1
  • 1 medium chicken breast, cut into
  • 1 teaspoon za’atar spice
  • Olive oil, to cook
  • Small handful rocket leaves
  • 1 tablespoon fresh mint leaves
  • ¼ avocado
  • 1 teaspoon macadamia/olive oil
  • Salt and pepper, to taste
  1. Open up the chicken breast and slice where there is a line/grain almost through the centre
  2. If necessary, slice again so that each piece is even in thickness
  3. Now slice these smaller pieces at the point where they thicken, this time cross-ways
  4. In a mixing bowl, massage in the za'atar and oil
  5. Heat a griddle or fry pan on medium-high heat
  6. Add chicken and cook through on both sides
  7. Once cooked, remove from pan and set aside to cool slightly
  1. Whilst chicken cooks, wash and dry rocket leaves
  2. Wash, dry and tear mint to release flavour
  3. Slice avocado
  4. Combine all salad ingredients, coating well with the oil and seasoning to taste
  5. Serve with cooked chicken
A simple and delicious twist on classic chicken which complements this Sautéed Vegetable salad beautifully.

TOP TIP - Even if you're cooking for 1-2 people, make enough of this chicken to enjoy as leftovers in other meals.

Za'atar is a tangy, Middle-Eastern spice mix and is readily found in stores pre-made. If you can't locate it and want to make your own, use fresh thyme leaves dried in the oven, ground sumac, sesame seeds and salt.

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