[Aladdin's Eatery Chicken Salad Recipe
Anastacia Iacono
Easy Lebanese Salad, also known as Lebanese Salata, is a salad mixing chopped tomatoes, bell pepper, onion, cucumber, green onion and parsley topped with a lemony-mint dressing. This is healthy, light and the prefect addition to any meal or add grilled chicken or salmon to make it a meal itself.
VEGETABLES: Additional vegetables are always good in this salad. I like to add avocado, artichokes, roasted red peppers, red onion, cherry tomatoes, carrots, radish, celery or jalapeos.
Easy Lebanese Salad, also known as Lebanese Salata, is a salad mixing chopped tomatoes, bell pepper, onion, cucumber, green onion and parsley topped with a lemony-mint dressing. This is healthy, light and the prefect addition to any meal or add grilled chicken or salmon to make it a meal itself.
If you plan to have leftovers I would not use the entire dressing on the salad but would just dress the part of the salad you plan to eat and then dress the remaining salad once you are ready to eat it so it doesn't get soggy.
I'm Julia. Wife, mom to three growing boys, lover of food. Here you will find quick & easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. My roots are from the Mediterranean and many of my recipes incorporate those flavors!
This is one of my favorite summer paleo dinners! Chicken Shawarma Salad is an incredibly flavorful, fresh, and elegant weeknight dinner. The greens are tossed with mint and parsley, then topped with crunchy cucumbers, garden-fresh tomatoes, and tender slivers of red onion. Each bite is crisp, bright and bursting with flavor.
I typically serve it with homemade pita, cucumber and tomato salad, super smooth hummus, and maybe some yogurt dip. Lots of tahini dressing on the side for slathering and dipping. Leftovers keep reasonably well and make for a quick and easy lunch wrap the next day.
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This recipe is absolutely AMAZING and will go into our regular summer rotation! I did use the curry powder substitution and it was fantastic. I also used a basic olive oil/ champagne vinegar dressing on the greens which added more acid to balance the tahini dressing on over the vegetables and chicken. Also, I pickled the red onion which gave it less bite.
Hi Danielle, LOVED this recipe!!, I used peanut oil instead of avocado oil and pan-fried the chicken strips and it worked a treat, also added some lemon zest over the top. This will definitely become a staple for dinner in my household, thanks!
This was really yummy and I will be making it again! The chicken marinade was excellent and I could see it working well on the grill. I used the full amount of water in the dressing plus a bit extra as mentioned because it was thick to start. Thanks!
It is definitely not a secret by now that I am a massive fan of homemade dressings and spices. More often that not I only want/need a small amount for a recipe and hate buying a massive bottle at the grocery store. Enter this super easy dressing that yields about cup and uses basic pantry ingredients.
I love how simple (ready in only five minutes, hello) and delicious this Easy Honey Dijon Vinaigrette Dressing recipe is, and all the ways it can be used. Personally, I love to use this honey mustard vinaigrette in salads, wraps, over top of veggies, or as a marinade for meats. I hope you love this homemade vinaigrette dressing and find a variety of uses for it in the kitchen! Although, if you need ideas I have included some great recipes to try the dressing out in.
I love using this homemade vinaigrette dressing for a variety of different recipes. I find that the best way to use this dressing is in salads, wraps, with veggies or as a marinade for meats (it works bomb with chicken and pork). These are just a few awesome recipes to try that use or can be used with this honey mustard vinaigrette.
I made this recipe and it tasted great! However I am wondering if the amount of salt and pepper was transposed. The recipe calls for " 1/4 tsp of salt and 1 tsp of pepper." I thought that 1 tsp of pepper would be way too much pepper so I used 1/4 tsp pepper and about 1/2 tsp salt.
Will definitely make again.
Hey there, I'm Caitlyn
I love creating simple and delicious recipes for my entire family! I hope you find some new go-to recipes and favorites for your own family and friends to enjoy.
Mujadara is served across the Middle East in various forms and goes by differing names, depending on where you are. It has many spelling variations: mujadarra, mujadarah, majadra, mejadra, moujadara, mudardara, and megadarra.
Once your components are done, spread them across a large serving platter. Serve with a bowl of yogurt on the side. Its creamy, rich texture and tangy flavor unites the pilaf and onions.
I also love serving my mujaddara with a fresh and spicy sauce, such as shatta (shown in photos) or zhoug. Those are both made with jalapeos and fresh herbs. Store-bought chili-garlic sauce is a good option, too. If you want a more mild flavor boost, try a handful of sliced cherry tomatoes.
If you choose a different variety, you will need to adjust the cooking times and method. The easiest workaround is to cook the lentils and rice separately until tender, drain well, then stir them together.
*To make this recipe with white basmati rice instead: Cook the lentils in the boiling water first for about 10 minutes (until somewhat softened on the outside/still firm in the middle), then add the rice and cook until both lentils and rice are tender, about 25 minutes.
Prepare in advance: This recipe is a great candidate for making ahead. You could gently reheat the lentil and rice mixture and onions (reserve fresh herbs for the end), or just let it warm to room temperature.
This was delicious! I used black lentils and I did cook them separately. I also made it oil free. We layered everything and the flavor was outstanding. I served it with tahini lemon sauce, plain coconut milk yogurt, and Meyer lemon wedges. Thank you- we will be making this again.
I doubled the recipe last night too using about 9 cups water and also had too much water. After the first 20 minutes into cooking the rice/lentils I took the lid off and turned up the heat a bit to encourage the extra water to boil off. It definitely took more time than called for, but turned out well in the end.
Rena,
I am just discovering this recipe. I am making it for my friend who is originally from Egypt. Do you have any other suggestions to make it more authentic?
Anna
Leaderforyouths @yahoo.com
I made this for supper for my sisters. We had it with yogurt and the shatta sauce. Everyone loved it, I will definitely be making this again. Simple ingredients, my alterations: I used black beluga lentils, only 1 tsp salt, I heated my oil then added the spices & cooked for a minute or so then added the rice and stirred to coat & then added boiling water. I did cook the lentils separately. For the shatta I made a full recipe but only used 3 peppers, it was plenty hot for our tastes.
I made it tonight. It was delicious! However, it took me 2 hours, not 1 hour, like you said. After I stirred in the sauce and yogurt, it was a mush, not photogenic. But delicious. I wonder if it was worth the time it took to make it. Sometimes.
The onions caramelized nicely! And really added a lot to the yummy. They have to be watched, especially at the end. I started removing portions as they got fully cooked. I served it with yogurt, a nice complement.
This was delicious! I am not a great cook, but I followed your instructions and pulled it off! Impressed my hubby, who IS a great cook. We paired this with your Zhugg sauce. So many wonderful flavors! Thank you!
This was amazing! Thank you for another great recipe, Kate! Quick question: When using white basmati rice instead of brown, do I need to do step #7 (i.e. resting covered for 10 minutes)? I found that my white rice got *really* mushy after doing that step. But the dish still tasted great despite the texture not being perfect. Just checking for next time.
Hi, I have a quick question. The recipe says crunch the garlics for put it in the pan on the first steps. At the end of the recipe it says remove the Bay leaf and smash the garlic. Could you explain this a bit more? Thank you!
Hi Ann! You want to smash the garlic. It will become soft as it cooks add flavor while the rice and lentils cook. Then you want to incorporate it at the end to the rest of the dish by smashing it and stirring it in. Does that helps?
Thanks so much for this excellent Mujadara recipe. I am so glad you made it with brown rice! It turned out delicious and I served it with plain yogurt and hummus as well as a salata (cut up tomatoes, cucumbers, red onion with oil and lemon dressing).
Made this last night. Served with it with falafels and tzatziki sauce. Easy recipe to follow. Purposely, I made the lentils al dente (I did not want a mushy mess) and the finished dish came out looking very close to the picture. Overall it was tasty, and as recommended it sure needs a sauce to go along with it.
I liked all the info you gave about the recipe and how to accommodate changes and what to serve with it. I wish it had alot more seasoning/flavor; hopefully letting the leftovers sit in the refrigerator for a couple days will intensify the flavor.
Thanks for the recipe and effort.
This is very simple but delicious and satisfying. The recipe works well just as written and I made a lemon-y tzatziki sauce on the side. Your recipes are delicious and have been helping me transition to a plant-based diet without missing animal proteins.
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