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Lebanese mixed salad with grilled chicken thighs

Under $10/4 servesSoups & Salads Middle Eastern
Serves 4Time 15 minsLebanese Mixed Salad with Grilled Chicken Thighs

Lebanese-style chicken with a crunchy fresh salad

Fat - total 22g 31%
Fat - saturated 4g 18%
Salt 118mg 5%
Protein 26g 51%
Carbs 4g 1%
Sugar 1g 2%
Energy 1299kJ 15%

% based on an adult’s recommended daily intake


  • ( 3 medium) Chicken thigh, raw
  • ( 4 tbsp) Olive oil
  • ( 8 cup) Cos lettuce
  • ( 1 medium) Cucumber
  • ( 1/2 bunch) Fresh mint
  • ( 1 bunch) Fresh parsley
  • ( 1 medium) Red onion, peeled
  • ( 2/3 cup) Lemon juice
  • ( 1/2 tsp) Ground black pepper
  • ( 2 tsp) Coriander seed powder
  • ( 2 tsp) Cumin (cummin) seed powder


  1. Marinate the chicken thighs (remove skin) in the cumin, coriander seeds, and half the oil. This means put the cumin, coriander seeds, and oil into a container, add the raw chicken, put a lid on the container, and put it in the fridge for thirty minutes. The chicken will soak up the flavour of the oil and herbs.
  2. Chop the lettuce, tomato, cucumber, onion, mint, and parsley. Add the remaining oil and lemon juice.
  3. Heat a pan and add the marinated chicken thighs. Cook for 12 minutes. Check that the chicken is cooked through — if not, keep cooking until done.
  4. Serve the chicken with the salad.
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