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–+ servings

Sumac Chicken Salad with Tasty Yogurt Sauce

You'll experience the pleasant taste of sumac - a tart and citrus-tasting red berry that's turned into red powder. It adds an unexpected sour acidic bite!
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Preparation : 20 minutes
Cooking : 30 minutes
Total : 50 minutes
Course : Dinner
Cuisine : Mediterranean
Dinner, Keto-Friendly
Servings: 4

Ingredients

  • 1 lb boneless chicken skinless chicken breasts (2 chicken breasts
  • 2 tsp sumac
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp extra-virgin olive oil (extra)
  • 1 tbsp extra-virgin olive oil (2nd-extra)
  • Sea salt and pepper to taste
  • 1 small eggplant and cut into 3/4 inch slices
  • 1 tsp ground cumin
  • 1 small bunch of fresh kale tear into bite sized pieces
  • 1.5 cups shredded purple cabbage
  • 1 small red onion slice thinly
  • 2 tbsp apple cider vinegar
  • Sauce
  • 1 tbsp Sumac
  • 1 clove of finely chopped garlic
  • 1 lemon juiced
  • ½ tsp sea salt
  • ½ tsp freshly ground pepper
  • ½ cup Greek yogurt

Step-by-Step Instructions

  • Prepare Salad
  • Preheat oven to 425 F, line a baking sheet with baking (aka parchment) paper.
  • Place prepared chicken on baking sheet.
    1 lb boneless chicken
  • Combine sumac and 1 tbsp oil in a small bowl, brush over chicken. Sprinkle with pepper and salt to taste.
    2 tsp sumac, 1 tbsp extra-virgin olive oil, Sea salt and pepper to taste
  • Bake for 10 minutes.
  • Mix eggplant with cumin, 1 tbsp oil, salt and pepper. Add to the other half of the baking sheet.
    1 tbsp extra-virgin olive oil (extra), 1 small eggplant and cut into 3/4 inch slices, 1 tsp ground cumin, Sea salt and pepper to taste
  • Place in over again, bake for a further 20 - 25 minutes until eggplant is a little browned and chicken is cooked through.
  • Add the kale into a bowl along with the cabbage, and massage well with the remaining 1 tbsp of olive oil.
    1 tbsp extra-virgin olive oil (2nd-extra), 1.5 cups shredded purple cabbage, 1 small bunch of fresh kale
  • Place in again, turn the oven off. Leave for 5 minutes.
  • Remove from the oven, let cool for 20 - 30 minutes.
  • Now add the red onion slices and vinegar and mix well.
    1 small red onion slice thinly, 2 tbsp apple cider vinegar
  • Prepare Sauce
  • Combine al the sauce ingredients into a small bowl, except the yogurt.
    1 tbsp Sumac, 1 clove of finely chopped garlic, 1 lemon juiced, 1/2 tsp sea salt, 1/2 tsp freshly ground pepper
  • Set aside for 5-10 minutes to rest. Then stir into yogurt.
    1/2 cup Greek yogurt
  • When ready to serve into portions, divide the kale and cabbage among bowls. Top with sliced eggplant, chicken, and yogurt sauce.