Air Fryer Chicken Fattoush
By M&S Food
Published on 15 May 2026
This hearty salad from M&S is bursting with the light, bright flavours of the Middle East. Sumac marinated chicken thighs are air-fried until tender, then tossed with crunchy radishes, cucumbers and a zesty pomegranate dressing. Finished with crispy pitta chips for extra crunch, it’s a simple midweek meal that definitely doesn't skimp on texture.Time and servings
50 minsTotal time
4Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 1 pack M&S Collection British Free-range Skinless and Boneless Corn Fed Chicken Thighs
- 3 tsp sumac
- M&S Air Fryer Oil Spray, as needed
- 6 tbsp extra-virgin olive oil
- 1 tbsp pomegranate molasses
- 1 lemon, juice only
- 1 tbsp apple cider vinegar
- 1 heart romaine lettuce, roughly chopped
- 100g M&S Speciality Radishes, trimmed and halved
- 150g M&S Santini Tomatoes, halved
- 150g M&S Tastebuds Baby Cucumbers, sliced into half-moons
- 3 salad onions, thinly sliced
- 5g parsley, thinly sliced, plus extra to garnish
- 5g mint, thinly sliced, plus extra to garnish
- 2 white pitta breads
- 2 tbsp pomegranate seeds
Method
Step 1
Season the chicken thighs and rub with 2 tsp sumac. Spray with air fryer oil, then air fry at 200°C for 20 mins until cooked through and the juices run clear. Set aside for 5 mins to rest. (Alternatively, heat the oven to 200°C/180°C fan/gas 6 and bake for 30 mins).Step 2
Meanwhile, make the dressing. Pour the extra-virgin olive oil, pomegranate molasses, lemon juice, apple cider vinegar and 1 tsp sumac in a jar. Season, shake well and adjust to your taste.Step 3
Put the lettuce, radishes, tomatoes, baby cucumbers, salad onions, parsley and mint in a bowl, reserving a few herbs to garnish. Drizzle with most of the dressing and toss to coat.Step 4
Cut the pitta into strips and spray with air fryer oil. Air fry at 200°C for 5 mins, turning halfway, until golden and crisp. (Alternatively, bake in the oven at 200°C/180°C fan/gas 6 for 10 mins).Step 5
Slice the chicken and toss through the salad with most of the pitta chips. Transfer to a platter, drizzle with the remaining dressing and scatter over the pomegranate seeds, remaining herbs and pitta chips. Sprinkle with extra sumac, if you like.