Low Carb Chicken Fattoush Salad with Sumac Yoghurt

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, February 15, 2026.

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Our Low Carb meals have less than 30g of carbs per serve and hero proteins and vegetables. Lebanese-style chicken, marinated in a zesty blend of spices, pairs perfectly with a crisp, tangy fattoush salad—traditionally a bread salad but made with low-carb wraps for a lighter twist—and a dollop of creamy sumac yogurt, creating a vibrant and flavourful Middle Eastern meal.

Ingredients

Fattoush Salad

1 pack low carb wraps, diced 3cm
1 drizzle of oil
1 baby cos lettuce, roughly chopped
3 tomato, diced
1 telegraph cucumber, diced
100g mesclun

Chicken

600g free range chicken breast, cut into steaks
1 pack ras el hanout spices
1 drizzle of oil

Dressing

1 lemon, zested & juiced
2 Tbsp olive oil
1 tsp sumac

Sumac Yoghurt

100g yoghurt
1 tsp sumac
1 Tbsp mayonnaise

Steps

Preheat oven to 220°C (or 200°C fan bake).
Dice wraps 3cm. Toss with oil on a lined oven tray and spread in an even layer. Season with salt and bake for 4-6 minutes, until golden.
Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally (not needed for S1). Coat chicken in measure of ras el hanout spices and season with salt. Heat oil in a frypan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered before thinly slicing.
Zest and juice lemon. Combine in a bowl with olive oil, first measure of sumac and a pinch of salt.
Roughly chop lettuce and dice tomato and cucumber. Add to a bowl along with toasted wraps and mesclun. Pour over dressing and toss to combine. Season to taste with salt and pepper.
In a bowl, combine yoghurt with second measure of sumac and mayo.
Pile salad on plates and top with chicken and sumac yoghurt.

Nutritional Information

Energy	2044 kj 489 kcal
Protein	41.6g
Carbohydrate	19.9g
Fat	23.5g