Greek Chicken & Potato Salad

Name: Greek Chicken & Potato Salad with Celery, Fetta & Olives
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; ¼ tsp salt; ½ lemon; 1 packet chicken breast; 1 sachet garlic & herb seasoning; 2 potato; 1 celery; 1 packet kalamata olives; ¼ red onion; 1 bag baby spinach leaves; 1 packet Fetta Cubes; 1 packet mayonnaise

with Celery, Fetta & Olives

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The Greeks certainly know how to capture the beautiful flavours of the Mediterranean. We’ve taken their lead by coating succulent chicken in our garlic and herb seasoning, then teaming it with a veggie-loaded potato salad - complete with briney olives and creamy, slightly tangy fetta.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Not Suitable for Coeliacs

•Under 40g carbs

•High Protein

Allergens:

Milk

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

lemon

1 packet

chicken breast

1 sachet

garlic & herb seasoning

potato

celery

1 packet

kalamata olives

red onion

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Values

Energy (kJ)2212 kJ

Fat21.9 g

of which saturates4.5 g

Carbohydrate35.3 g

of which sugars8.1 g

Dietary Fibre8.1 g

Protein45.2 g

Sodium1366 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a medium saucepan with the boiling water and the salt. • Zest lemon to get a generous pinch, then slice into wedges. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add chicken, turning to coat.

• Cut potato into bite-sized chunks. • Cook potato in the boiling water until tender, 12-15 minutes. • Drain potato, then return to the pan. Set aside.

• Roughly chop kalamata olives. • Finely chop red onion (see ingredients). • Roughly chop baby spinach leaves. • Thinly slice celery.

TIP: If you don't like raw onion in salads, feel free to leave it out!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove from heat.

TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, add the olives, onion, baby spinach and celery to the saucepan with the potato. • Drizzle with olive oil, then add a generous squeeze of lemon juice. Crumble in fetta cubes. • Gently toss to combine. Season to taste.