Greek Chicken & Potato Salad
with Celery, Fetta & Olives- Milk
- Eggs
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!*
Ingredients
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
(Contains: Milk;)
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
¼ tsp
salt
Utensils
Cooking Steps
• 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.
• Divide Greek chicken and potato salad between plates. • Serve with mayonnaise and any remaining lemon wedges. Enjoy!
