Kurdish-style Chicken Salad

Ingredients

In the original Italian dish, Insalata di gallina bionda, the chicken is typically boiled and served with a variety of vegetables. In this Kurdish adaptation, the chicken is poached and the salad is enhanced with Kurdish flavors such as sumac and fresh herbs, giving it a unique and vibrant twist. We alse have the original recipe for Insalata di gallina bionda, so you can check it out.

• 2 chicken breasts (400g / 14oz) 2 chicken breasts (400g / 14oz)
• 4 cups (200g) mixed salad greens 4 cups (200g) mixed salad greens
• 1 cucumber, sliced 1 cucumber, sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Juice of 1 lemon Juice of 1 lemon
• 1 teaspoon sumac 1 teaspoon sumac
• Salt and pepper to taste Salt and pepper to taste
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Fresh parsley leaves, for garnish Fresh parsley leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the chicken breasts and cook for 15-20 minutes until cooked through. Remove from the pot and let cool. Once cooled, shred the chicken into bite-sized pieces.
2. 2.
   In a large bowl, combine the mixed salad greens, cucumber, red bell pepper, red onion, and cherry tomatoes.
3. 3.
   In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and pepper.
4. 4.
   Pour the dressing over the salad and toss to combine.
5. 5.
   Add the shredded chicken to the salad and gently mix.
6. 6.
   Garnish with fresh mint leaves and parsley leaves.
7. 7.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Chicken breasts — Make sure to cook the chicken breasts until they are fully cooked and no longer pink in the center. This ensures a safe and delicious salad.
• Sumac — Sumac adds a tangy and slightly citrusy flavor to the salad. If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of paprika.

Tips & Tricks

• For added crunch, you can sprinkle some toasted pine nuts or chopped walnuts over the salad.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.
• To make the salad more filling, you can add cooked quinoa or chickpeas.
• Feel free to customize the salad by adding your favorite vegetables or herbs.
• Make sure to let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Serving advice

Serve the Kurdish-style chicken salad as a light lunch or dinner. It pairs well with warm pita bread or as a side dish to grilled meats.

Presentation advice

Arrange the salad on a large platter, placing the shredded chicken on top of the vibrant vegetables. Garnish with fresh mint leaves and parsley for an appealing presentation.