Greek Chicken and Sundried Tomato Salad
WITH Sarah McCarthy
Dinner/Lunch • 30 Minutes • Serves: 4 • Cost: $20.20 ($5.05 Per Serve)
There's nothing like a salad with juice cherry tomatoes, fresh cucumber, and crispy potatoes. The Greek chicken is topped off with creamy fetta and tzatziki.
This is a gluten-free dish.
INGREDIENTS
- 2 potatoes (diced 2cm chunks)
- 2 cucumbers (chopped)
- 1 chicken breast (sliced)
- 4 cups spinach & rocket mix
- 2 punnets cherry tomatoes (halved)
- ½ block (~125g) of Greek fetta
- 2 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp garlic & herb seasoning
- 2 tsp honey
- ¼ cup of tzatziki
- ¼ cup sun-dried tomatoes (chopped)
METHOD
- Preheat the oven to 220°C. Place on a lined tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.
- In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Season and add the chicken. Toss to coat.
- In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned and cooked through, 3-4 minutes each side.
- Remove the pan from the heat, add the honey, toss to coat.
- 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. Add tzatziki to the side.
