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Greek-Style Chicken & Olive Garden Salad

Greek-Style Chicken & Olive Garden Salad

with Easy-Prep Roast Potatoes & Dill Parsley Mayo
4.0(69)
Get up to $230 off + Free Extras for 8 weeks
Get up to $230 off + Free Extras for 8 weeks
Calories
: 
662 kcal
Protein
: 
48g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Eggs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

330 g

Chicken Tenderloins

1 packet

Chopped Potato

1

Cucumber

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs;)

1 packet

Green Dressing

1 packet

Kalamata Olives

1 sachet

Lemon Pepper Seasoning

½ packet

Spinach & Rocket Mix

1

Tomato

Not included in your delivery

1 drizzle

olive oil

Calories662 kcal
Energy (kJ)2770 kJ
Fat37 g
of which saturates6.4 g
Carbohydrate31.8 g
of which sugars8 g
Dietary Fibre6.8 g
Protein48 g
Sodium983 mg
The average adult daily energy intake is 8700 kJ
•Baking Paper

Cooking Steps

Roast the potatoes
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2

• Meanwhile, roughly chop tomato. • Thinly slice cucumber into rounds.

Cook the chicken
3

• When potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins and lemon pepper spice blend, tossing to coat, until browned and cooked through, 3-4 minutes each side.

4

• While chicken is cooking, in a large bowl, combine tomato, cucumber, kalamata olives, spinach & rocket mix and green dressing. • Divide chicken, potatoes and olive salad between plates. • Top with a dollop of dill & parsley mayonnaise to serve. Enjoy!

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