Greek-Style Chicken & Semi-Dried Tomato Salad
with Garlic Sauce & Fetta
- Milk
- Sesame
- Eggs
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Gluten
- Sulphites
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.*
Ingredients
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk)
1 sachet
Garlic & Herb Seasoning
1 packet
Garlic Sauce
(Contains: Milk, Sesame, Eggs)
1
Potato
1 packet
Roasted Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites)
1
Tomato
1
Gourmet Leaf Mix
330 g
Chicken Breast
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, roughly chop tomato, cucumber and semi-dried tomatoes.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine chicken steaks, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey turning to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, roughly chop roasted almonds. • In a large bowl, combine gourmet leaf mix, tomato, cucumber, semi-dried tomatoes and roasted potato. Add a drizzle of olive oil and white wine vinegar. Season to taste.
• Divide semi-dried tomato salad between plates. Top with Greek-style chicken and crumble over fetta cubes. • Drizzle over garlic sauce. Sprinkle with roasted almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The garlic-herb chicken and semi-dried tomatoes were widely praised, though some found the overall dish bold and intense. A few felt the flavours were too strong together, while others loved the combination of creamy fetta, roasted almonds, and fresh salad.
- Ease of prep: Most found this a quick and straightforward meal to put together on a weeknight. One reviewer saved time by roasting the chicken and potatoes together, and another kept the potatoes separate from the salad to avoid wilting the leaves.
- Suggestions: Many found one small potato insufficient and recommend adding one or two extra. Several found the garlic sauce overpowering and swapped it for Greek yoghurt or garlic aioli; others skipped the honey on the chicken to avoid an overly sweet result. Adding chilli and paprika to the potatoes, or extra salad leaves to bulk things up, were popular tweaks.
- Leftovers: This dish travels well — several customers enjoyed it as a packed lunch the next day. Note that the roasted potato can go soggy when stored, so keeping it separate may help.
- Portions: Portion size divided opinion; some found it satisfying and even had leftovers, while others — particularly for larger households — felt the salad leaves and potato quantity fell short.
