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Fattoush and Chicken Warm Salad

A weeknight feast for your senses

Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes


  • 2 wholemeal Lebanese breads
  • 1 tsp sumac
  • 1 Tblsp olive oil
  • 500gm Lilydale Free Range Chicken tenderloins
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 200gm tomato medley, halved
  • 1 Lebanese cucumber, halved, roughly chopped
  • 1 green capsicum, cut into 2cm pieces
  • 1 baby cos lettuce, leaves separated
  • 100 gm cherry bocconcini, torn
  • ¼ cup mint leaves
  • ¼ cup parsley leaves
  • Juice of 1 lemon
  • 2 Tblsp tahini
  • 1 tsp honey
  • 2 Tblsp Greek yoghurt


  1. Preheat oven to 200°C (180° fan forced). Line 2 baking trays with baking paper. Lightly spray breads with olive oil, and sprinkle with sumac and sea salt. Bake for 6 to 8 minutes, turning halfway, until crisp. Set aside. Break into pieces.
  2. Meanwhile coat chicken in coriander and cumin. Season. Heat the oil in a large non-stick frying pan over medium-high heat. Cook tenderloins for 5 to 6 minutes, or until browned and cooked through. Set aside on a plate loosely covered with foil.
  3. In a large bowl combine tomatoes, cucumber, capsicum, lettuce, bocconcini, herbs and bread. Season.
  4. In a screwtop jar, combine lemon juice and zest, tahini, honey and 1Tblsp water. Season and shake well to combine.
  5. Serve salad topped with warm chicken, and drizzled with dressing.
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Our Recipes
Our Recipes