juice 2 lemons
2 tbsp olive oil
1 Cos lettuce, chopped
2 tomatoes, chopped into chunks
small pack flat-leaf parsley, chopped
½ cucumber, chopped into chunks
200g pack cooked chicken pieces (or leftover cooked chicken)
2 gluten free pitta breads
1-2 tsp ground sumac
Pour the lemon juice into a large bowl and whisk while you slowly add the oil.
When all the oil has been added and the mixture starts to thicken, season.
Add the lettuce, tomatoes, parsley, cucumber and chicken pieces and stir well to coat the salad in the dressing.
Put the gluten free pitta breads in the toaster until crisp and golden, then chop into chunks.
Scatter the toasted pitta pieces over the salad and sprinkle over the sumac. Serve straight away.
Recipe adapted from: Good Food