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Chicken Fattoush Salad
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
20  People

Ingredients

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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Instructions

1
In a large bowl, combine chicken, flatbread, mint, parsley, lettuce, cucumber, tomatoes and red onion. Toss to combine then set aside.
2
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.
3
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.
4
Drizzle dressing over salad.

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