Let’s go continental! This Greek Chicken Salad is a tasty twist on a classic.
10 mins Prep Time 30 mins Cook Time 4 People Servings
1 Moy Park Roast In A Bag Garlic & Herb
200g mixed salad leaves
150g feta cheese
3 large tomatoes
1 Lebanese cucumber
1 red onion
100g Kalamata olives, pitted
1 tbsp olive oil
1 tsp dried oregano
3 tbsp lemon juice
2 garlic cloves, crushed
1/2 bunch of basil
Salt and pepper to season
1. Cook the Roast In A Bag Garlic & Herb according to the instructions. Once done, place it on a resting board and leave it until cool enough to handle. Once cool, remove the meat, pop half into a container for lunches tomorrow, and the bones into a bag and freezer to make stock another day.
2. Wash and dry your salad leaves and place in a large salad bowl and add your warm chicken. De-seed your tomatoes and cucumber and cut into chunks, add to bowl. Slice your onion finely, halve your olives add everything to a bowl.
3. In a small bowl or jar add your oil, lemon juice, oregano, garlic and a pinch of salt and pepper. Mix or shake until combined and pour over your salad.
4. Crumble over the feta cheese. Pick the leaves from the basil, add it to the salad then toss.
Top Tip: Serve with some slices of warm sour-dough or pita bread.