Greek Garlic Chicken & Semi-Dried Tomato Salad
with Mint Garlic Sauce & Fetta
We love a salad studded with juicy cherry tomatoes, fresh cucumber and crisp potato. There's nothing quite like it. Garlicky Greek chicken is topped off with creamy fetta and an incredible mint garlic sauce - you won't know which bit to eat first!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving
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.
Ingredients
1
potato
1 punnet
cherry tomatoes
1
cucumber
½ bunch
mint
1 packet
chicken tenderloins
1 sachet
garlic & herb seasoning
1 bag
spinach & rocket mix
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 tub
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the potato into 2cm chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.
Halve the cherry tomatoes. Roughly chop the cucumber and semi-dried tomatoes. Pick and thinly slice the mint leaves. In a small bowl, combine the garlic sauce, mint and a dash of water. Set aside.
In a medium bowl, combine the garlic & herb seasoning and and a drizzle of olive oil. Season and add the chicken tenderloins. Toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken tenderloins until browned and cooked through, 3-4 minutes each side. Remove the pan from the heat, add the honey, toss to coat. TIP: Chicken is cooked through when it's no longer pink inside.
In a large bowl, combine the spinach & rocket mix, cherry tomatoes, cucumber, semi-dried tomatoes and roasted potato. Add a drizzle of white wine vinegar, a drizzle of olive oil and season to taste.
Divide the veggie salad between plates, top with the Greek garlic chicken and crumble over the fetta cubes. Drizzle over the mint garlic sauce.
