Greek-Style Roast Chicken & Olive Salad
with Cherry Tomatoes & Fetta
- Milk
Who says salads have to be boring? Enjoy this spin on the classic Greek-style salad with a refreshing combination of crunchy vegetables, rich chicken and tangy dressing complete with crumbles of creamy fetta!
Ingredients
1
Cucumber
1 packet
Dijon Mustard
1 sachet
Dried Oregano
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Kalamata Olives
330 g
Chicken Thigh
1 packet
Mixed Salad Leaves
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh until browned, 2 minutes each side. • Transfer chicken to a lined oven tray and bake until cooked through, 8-12 minutes. Remove from oven and rest for 10 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, roughly chop tomato and cucumber.
• While the chicken is resting, in a large bowl, combine Dijon mustard, a pinch of dried oregano, the honey, a drizzle of vinegar and a good drizzle of olive oil. • Add mixed salad leaves, cucumber, tomato, and kalamata olives. Season to taste.
• Slice chicken. • Divide Greek-style olive salad between bowls. Top with baked chicken. • Crumble over fetta cubes to serve. Enjoy!
