Moroccan Chicken Salad
Moroccan Chicken Salad
Moroccan Chicken Salad
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
servings
Ingredients
- 2 pita breads
- 2 tbsp olive oil
- 1 diced aubergine
- 1 tbsp harissa (See my note Below
- 250 g halved cherry tomato
- 500 g shredded leftover cooked chicken/turkey
- 100 g rocket lettuce
- seeds 1 pomegranate or 110g tub pomegranate seeds
- a few mint leaves
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Tear the pita into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 minutes until soft. Add to the pita with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.
If you don't have harissa use your favourite hot sauce, I use Tabasco or Salsa Picante.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Cuisine, Main Courses, Meat, Mediterranean, Recipes, Soups, Salads, Side Dishes & Sauces
Subscribe
If you enjoyed this article, subscribe to receive more just like it.
Subscribe
Login
0 Comments
