By Cate Walker
With fresh herbs that aid in digestion and promote healthy skin, and chicken, loaded with protein, calcium and cumin (another healing herb), this recipe is a great way to switch up your usual (and, most likely, usually boring) salads without compromising on health.
Lebanese Salad with Chicken Kofta
Ground Chicken Breast
4 Tbsp. 0% Greek Yogurt
2 Tbsp. Grated White Onion
1 Tsp. Cumin
2 Tsp. Minced or Ground Ginger
½ Tsp. Salt
½ Tsp. Ground Pepper
Sesame Seeds (Optional)
3 Cups Romaine Lettuce
1 Cucumber, diced
2 Roma Tomatoes, diced (seeds removed)
1 Stalk of Chopped Green Onions
¼ C. Finely Chopped Fresh Parsley (No Stems)
¼ C. Finely Chopped Fresh Mint (No Stems)
¼ C. Finely Chopped Fresh Cilantro (No Stems)
½ C. Lemon Juice
½ C. Olive Oil
2 Cloves of Garlic, Finely Minced
Pinch of Salt
Pinch of Pepper
Mix all chicken ingredients together in a bowl. When yogurt and all spices are evenly distributed, use the mixture to form oval-shaped balls for the traditional kofta shape, or feel free to make any shape you like. After all of the balls of chicken are ready, heat a tsp. of olive oil in a pan on medium-high heat. Add the chicken and cook thoroughly. When chicken is done, sprinkle with sesame seeds for an extra crunch (if you’d like!) and set aside.
For the salad: Mix all herbs, garlic, lemon juice and olive oil together. Press the herbs a few times to make your vinaigrette and set aside. Add the cucumbers and tomatoes to lettuce. Pour dressing over lettuce sparingly, to taste, and top with pita chips. Add the chicken and enjoy!
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