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Greek Chicken & Potato Salad

Greek Chicken & Potato Salad

with Kalamata Olives & Green Beans

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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 a tasty garlicky seasoning, then teaming it with a crisp bean salad with juicy olives and creamy fetta. Simply delicious!

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:MilkEgg

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ unit

lemon

1 sachet

garlic & herb seasoning

1 packet

chicken breast

2 unit

potatoes

1 bag

green beans

1 packet

kalamata olives

¼ unit

red onion

1 bag

baby spinach leaves

1 block

fetta cheese

(ContainsMilk)

1 packet

mayonnaise

(ContainsEgg)

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2719 kJ
Fat34.7 g
of which saturates6.7 g
Carbohydrate36.3 g
of which sugars11 g
Dietary Fibre0 g
Protein42.6 g
Cholesterol0 mg
Sodium3081 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Zest the lemon to get a generous pinch, then slice into wedges. In a medium bowl, combine the lemon zest, garlic & herb seasoning and olive oil (3 tsp for 2 people / 1 1/2 tbs for 4 people). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to the bowl and toss to coat. Set aside.

2

Cut the potato (unpeeled) into 2cm chunks. Trim and halve the green beans. In the saucepan of boiling water, add the potato and cook until nearly tender, 8-10 minutes. Add the green beans to the boiling water and cook until both the green beans and potato are tender, 3 minutes. Drain and set aside.

3

Roughly chop the kalamata olives. Finely chop the red onion (see ingredients list).

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

4

Heat a large frying pan over a medium-high heat. When the pan is hot, add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest.

TIP: The chicken is cooked when it's no longer pink inside.

5

Roughly chop the baby spinach leaves. Return the potato and green beans to the saucepan. Add the baby spinach, a generous squeeze of lemon juice, the olives, onion, the salt and olive oil (3 tsp for 2 people / 1 1/2 tbs for 4 people). Crumble in the fetta and toss to combine. Slice any remaining lemon into wedges.

6

Divide the chicken and potato salad between plates. Serve with the mayonnaise and any remaining lemon wedges.