Name: Lebanese-Style Yogurt, Lemon, Mint and Garlic Chicken Salad
Yield: Serves 4–6
Cuisine: Lebanese
Ingredients: 120 ml olive oil; cracked black pepper; 400 g Greek or thick, full fat yogurt; 1 red pepper, sliced lengthwise; 1 tablespoon honey; ½ cucumber, deseeded and diced; 1 small red onion, finely sliced; 20 mint leaves, finely chopped; 70 g rocket or salad leaves; 2 teaspoons sugar; 8 garlic cloves, finely chopped; 2 tablespoons tomato paste; 1 batch of tabouleh; 6 coriander sprigs, stalks and all, finely chopped; 1 large papaya, peeled, deseeded and sliced into strips lengthwise; 100 ml lemon juice; seeds of 2 pomegranates; juice of 3 lemons; 40 ml white wine vinegar; 4 chicken breasts; 4 tablespoons olive oil

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

I pinched this recipe from a friend while I was writing this book. She invited me for dinner and served this incredible chicken dish with an amazing pan of steamed rice and veggies. I stole the idea and put my spin on it by turning it into a salad. So thanks, Lesley Pirie, for inspiring and feeding me when I was exhausted and feeling overwhelmed by writing a book on top of the daily café grind.