Perfect for the summer, this super healthy salad is packed full of goodness.
Preparation time: 25 minutes
Cooking time: 15 minutes
4 chicken breasts cut into
bite sized chunks
8 small shallots, peeled and halved (or quartered if large)
2tbsp olive oil
2 garlic cloves crushed
1 butterhead lettuce, shredded
12 cherry tomatoes
4 flatbreads or large wraps
Put the chicken chunks and shallots into a bowl and drizzle with half the oil, honey, cumin and garlic. Toss well and leave to marinate for 20 minutes.
Meanwhile, if you’re using wooden kebab sticks, soak them in water and light the BBQ.
Shred the lettuce, slice the avocado and cucumber, and halve the tomatoes.
Make the dressing by combining the lemon juice with the remaining oil, and season.
Thread the meat and shallots onto 8 kebab sticks and when the BBQ is ready to use, cook them for 10-15 minutes, turning frequently.
When the chicken is almost cooked, heat the flatbreads on both sides on the BBQ.
Toss the salad in the dressing, then pile on top of the flatbreads and top with 2 kebabs. Give the kebabs and extra squeeze of lemon juice, and serve.
Tip: If it’s not barbeque weather, the kebabs can be cooked in a griddle or frying pan, or grilled.