Creamy yoghurt tahini, juicy poached chicken leftovers and crunchy za’atar croutons, all tied together with a zingy lemon dressing. A salad that actually feels like lunch.
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The Poached Chicken
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
The Yoghurt Tahini
Skyr Natural Yoghurt
Garlic
Tahini
Lemon
The Za'atar Croutons
Pitta Bread
Olive Oil
Za’atar
Salt
Black Pepper
The Dressing
Olive Oil
Lemon
Sumac
Salt
The Salad
Green Olive
Fresh Dill
Fresh Parsley
Tomato
Courgette
Optional Topping
Shallot
Garlic
The Poached Chicken
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
The Yoghurt Tahini
Skyr Natural Yoghurt
Garlic
Tahini
Lemon
The Za'atar Croutons
Pitta Bread
Olive Oil
Za’atar
Salt
Black Pepper
The Dressing
Olive Oil
Lemon
Sumac
Salt
The Salad
Green Olive
Fresh Dill
Fresh Parsley
Tomato
Courgette
Optional Topping
Shallot
Garlic
Unlock Mob Premium
The Poached Chicken
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Make the Poached Chicken & Ginger Broth.
Step 2.
Shred the leftover poached chicken and set aside.
Step 3.
Make the Yoghurt Tahini. Grate the garlic. Whisk the skyr, tahini, lemon juice and a pinch of salt in a bowl until smooth, then stir through the garlic. Set aside.
Step 4.
Tear the pitta into bite-sized chunks. Toss with the olive oil, za’atar and a good pinch of salt and pepper.
Step 5.
Place a frying pan over a medium heat and toast the pitta pieces for 5–7 mins, turning often, until golden and crisp. Set aside.
Step 6.
Thinly slice the courgette. Roughly chop the tomatoes. Tear up the dill and parsley. Pit and roughly chop the olives.
Step 7.
Optional
To make crispy shallots and garlic (if using), thinly slice both and fry in a good glug of oil over a medium heat until deep golden. Drain on kitchen paper.
Step 8.
Whisk together the olive oil, lemon juice, sumac and a good pinch of salt in a small bowl until emulsified.
Step 9.
Spoon the yoghurt tahini onto plates. Top with the shredded chicken, courgette, tomatoes, olives and herbs. Drizzle over the dressing, then scatter with the za’atar croutons and crispy shallots and garlic, if using. Now get stuck in!
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