Chicken, Feta & Beetroot Hummus Salad Bowl

Sweet, earthy beetroot meets creamy feta and vibrant hommus in this fresh, flavour-packed salad bowl.

A nourishing mix of tender chicken, crisp leaves and bold, colourful ingredients - balanced, satisfying and anything but ordinary.

INGREDIENTS:

• 1 cup Alannah’s Egyptian Sweet Beets with Cashews Hommus

• 600g Chicken breast (boneless, skin off), cut into strips

• 1 tsp Smoked paprika

• 1 lemon, juiced

• 1 cup Bulgur wheat

• 100g Salad mix

• 1 Avocado, sliced

• ½ Cucumber, sliced

• 1 Carrot, cut into sticks

• 1 Celery stalk, cut into sticks

• 200g Cherry tomatoes, halved

• 100g Feta, crumbled

• 1 tbsp Pistachio nuts, halved

• 2 tbsp Flaked almonds, lightly toasted

• 2 tbsp Olive oil

• 1 tsp Ground cumin

• 2 tbsp Sunflower seeds, lightly toasted

SERVES: 4 | PREP: 20 minutes | COOK: 20 minutes

Step 1

Heat the olive oil in a large frying pan over medium-high heat. Add the chicken strips, cumin, paprika and a generous pinch of salt and pepper.

Step 2

Cook for 6–8 minutes until golden and cooked through. Squeeze over the lemon juice and toss well.

Step 3

While the chicken is cooking, prepare the bulghur wheat according to packet instructions.

Step 4

Divide the bulghur and salad leaves between bowls. Arrange the cucumber, avocado, carrot and celery in the bowl. Add cherry tomatoes, chicken and a dollop of beetroot hummus.

Step 5

Sprinkle over the crumbled feta, nuts and seeds.

Step 6

Serve immediately.

See this recipe and shop the ingredients with one click on Appetise: Your Meal Planning & Smart Shopping Solution

🍽️ Recipe Cost: $33.60 ($8.40 per serving)

🛒 Shopping Cost: $61.62 (buying full items)