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–+ servings
Chicken, Salad, Pomegranate and Hummus in a bowl

Turkish Chicken Salad

Safira
This Turkish Chicken Salad is my favourite chicken salad. It has has all the flavours you would expect in a turkish salad  with the pomegranate molasses and sumac chicken and it is served a top a smooth hummus with cucumbers, tomatoes and juicy pomegranate seeds. What's not to like?
5 from 9 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Marinade 30 minutes
Total Time 1 hour
Course Dinner, Lunch, Salad
Cuisine Turkish
Servings 6
Calories 463 kcal

Ingredients
  

Chicken

  • 1 ½ lb Chicken Breast in strips
  • 4 tbsp Thick Natural Yoghurt
  • 1 ½ tbsp Turkish Sweet Red Pepper Paste
  • ¼ Lemon Juice
  • 3 cloves Garlic Crushed
  • 1 tsp Pul Biber
  • 1 tsp Sumac
  • 1 ½ tsp Cumin powder
  • ½ tsp Cinnamon powder
  • 1 tsp Oregano
  • 2 tbsp Pomegranate Molasses Gluten free versions are available
  • Salt and Pepper

Hummus

  • 400 g Chickpeas Reserve water
  • 2 cloves Garlic
  • 5 tbsp Tahini
  • 1 tbsp Olive Oil
  • 60 ml Lemon Juice
  • ½ tsp Salt
  • 2 tbsp Veg OIl

Dressing

  • 4 tbsp Olive Oil
  • ¾ tbsp Pomegranate Molasses
  • ¾ tsp Honey
  • ½ tsp Sumac
  • ½ Lemon Juice
  • ⅓ tsp Pul Biber
  • 1/2 tsp Oregano
  • ¼ tsp Dry Mint
  • Salt and Pepper

Salad

  • Lettuce
  • Cabbage Pickled, White or Red
  • 1 Pickled Turnips Sliced
  • Olives
  • 1 Cherry Tomatoes Sliced
  • Cucumber Sliced into rounds
  • Parsley Chopped
  • Pomegranate

Instructions
 

Chicken

  • Marinade the chicken in all the ingredients listed aside from the oil for 30 minutes to 1 hour. Add the oil to a non stick pan and add the chicken. Cook over a medium heat for about 6 minutes. Flip the chicken over and cook for a further 5 minutes or till done.

Hummus

  • Make the Hummus by combining the Chickpeas, Garlic, Tahini, Oil, Salt, Lemon Juice, Chickpea Water from the tin and if you have it, an Ice Cube. Pulse till smooth.

Dressing

  • Make the dressing by combining Olive Oil, Honey, Sumac, Aleppo Pepper, Oregano, Mint, Pomegranate, Lemon and Seasoning in a bowl and whisking together.

Assemble

  • Assemble all the above on a platter with Lettuce, Cabbage, Pickles, Tomatoes, Cucumber, Parsley, Pomegranate.

Notes

Storage

Once the salad is made, the leaves will begin to get soggy after 1/2 an hour. 
So if you’re making ahead, keep the dressing separate until serving.
The Chicken and Hummus will keep up to a week in an airtight container in the fridge.
The Dressing will keep for up to 2 weeks in an airtight container. It doesn't have to be kept in the fridge.

Tips and FAQ's

Chicken - You can use leftover rotisserie Chicken in this salad.
Lemon Juice - You can use a Red/White wine vinegar instead. Just increase the oil slightly.
Herbs - Use mixed herbs if you prefer.
Honey - Just a touch lifts the salad but you can leave it out if you prefer or use brown sugar.
Hummus - You can use store brought but it just doesn't compare to home made.

Nutrition

Calories: 463kcalCarbohydrates: 31gProtein: 34gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 73mgSodium: 342mgPotassium: 760mgFiber: 7gSugar: 9gVitamin A: 110IUVitamin C: 23mgCalcium: 90mgIron: 4mg
Keyword Turkish Chicken Salad, Turkish Salad
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