Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups shredded injera (Ethiopian sourdough flatbread)
- 2 cups cooked chicken , shredded or diced
- 1 medium onion , finely chopped
- 2 tomatoes , diced
- 2 green chile peppers , finely chopped
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 2 cloves garlic , minced
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper , or to taste
- Salt , to taste
- Fresh cilantro or parsley , chopped, for garnish
Directions
In a large mixing bowl, combine the shredded injera, cooked chicken, finely chopped onion, diced tomatoes, and finely chopped green chili peppers.
In a separate small bowl, whisk together the lemon juice, olive oil, minced garlic, paprika, cayenne pepper, and salt to make the dressing.
Pour the dressing over the salad ingredients in the mixing bowl.
Gently toss the salad until all the ingredients are well coated with the dressing.
Let sit for about 10–15 minutes to allow the flavors to meld together.
Taste the salad and adjust the seasoning with salt and additional spices, if desired.
Garnish with freshly chopped cilantro or parsley before serving.