Bread and chicken salad

Prep 0 h : 15 m
Cook 0 h : 25 m


  • 1 onion, sliced into rings

    2 tbsp apple cider vinegar

    1 tsp sugar

    4 stale pita or naan breads, broken into chunks

    Olive oil, as required

    2 garlic cloves, peeled

    250ml yogurt

    ½ tsp ground cumin

    5 tbsp each chopped fresh parsley, mint and coriander

    ½ rotisserie chicken or leftover chicken meat, deboned

    1 can (400g) chickpeas, drained

    Paprika, as desired

    4 tbsp toasted almonds

    Herbs and lemon wedges


  • Preheat the oven to 180°C.

    Mix together onion, vinegar and sugar and leave to stand while making the rest of the salad.

    Arrange the bread chunks on a baking sheet and bake until crispy, about 8 mins.

    Remove from the oven, sprinkle a little olive oil over and allow to cool.

    Using a mortar and pestle, crush garlic and salt to a paste.

    Combine garlic paste with yogurt, cumin and herbs.

    Tear the chicken into pieces.

    Arrange on a baking sheet.

    Add chickpeas and sprinkle a little paprika and olive oil over.

    Bake until the chicken skin and chickpeas are crispy, turning halfway through the cooking time, for 10-15 mins.

    Let it cool and pour the yogurt mixture over.

    Mix well.

    Place a layer of bread chunks on a platter, top with chicken mixture and any remaining bread.

    Drain the onions; sprinkle over the salad along with almonds.

    Garnish with herbs and serve with lemon wedges.