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Chicken Fattoush Salad

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
20  People


Recipe makes 20 Servings

1 cup(s) H-E-B Lemon Pepper Rotisserie Chicken, deboned and chopped
1 cup(s) Stonefire Tandoori Naan Flatbreads, cut in 1-inch pieces and toasted
1/4 cup(s) mint, chopped
1/4 cup(s) parsley, chopped
2 cup(s) romaine lettuce, chopped
1 cup(s) cucumber, diced
1 cup(s) cherry tomatoes
1/2 cup(s) red onion, diced
2 cup(s) pomegranate juice
3 lemon, juiced
1 Tbsp garlic, minced
3/4 cup(s) extra virgin olive oil
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In a large bowl, combine chicken, flatbread, mint, parsley, lettuce, cucumber, tomatoes and red onion. Toss to combine then set aside.
In a small saucepan over medium heat, reduce pomegranate juice to about 1/4 cup and mixture is thick almost like a syrup. Because syrup will start to thicken up and harden, quickly whisk in lemon juice and garlic until mixture is blended.
While whisking vigorously, slowly pour in thin stream of olive oil until dressing is emulsified. Chill at least 30 minutes to allow flavors to meld.
Drizzle dressing over salad.


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