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Greek chicken salad

    40min.

    Easy

Ingredients

2 Servings
  • 100 g Cherry tomatoes

  • 300 g Chicken breast fillet

  • 1 tbsp Clarified butter

  • 0.5 units Cucumber

  • 80 g Feta

  • 1 clove Garlic

  • 0.5 units Lemon

  • 3 tbsp Olive oil

  • 50 g Olives (pitted)

  • 1 units Paprika (red)

  • 30 g Parsley

  • 2 pinch Pepper

  • 80 g Rocket

  • 2 pinch Sea salt

  • 4 units Spring onions

  • 4 sprig Thyme

    European

    Meat dishes, Poultry, Chicken

    Histamine, Lactose

    Lemon squeezer, Tepan spatula

Method

  • Prepare the ingredients

    Wash and dry the vegetables.

    Cut the spring onions into fine rings. Halve, deseed and dice the peppers. Halve the cherry tomatoes, roughly dice the cucumber and halve the olives.

    Mix all the ingredients together in a large bowl.

  • Ingredients

  • 4 units Spring onions, 1 units Paprika (red), 100 g Cherry tomatoes, 0.5 units Cucumber, 50 g Olives (pitted)

  • Make the dressing

    Squeeze the lemon. Wash the parsley, shake dry and chop finely.

    Mix all the ingredients together to make a dressing.

  • Ingredients

  • 0.5 units Lemon, 30 g Parsley, 3 tbsp Olive oil, 1 pinch Sea salt, 1 pinch Pepper

  • Prepare the salad

    Break the feta into large pieces. Add the rocket and feta to the rest of the vegetables and mix together.

     

    Pour over the dressing and mix well.

  • Ingredients

  • 80 g Feta, 80 g Rocket

  • Preheat the Tepan stainless steel grill

    Preheat the Tepan stainless steel grill to 200°C.

  • Prepare the chicken

    Cut the chicken into 2 ½ cm cubes.

    Peel and finely chop the garlic. Wash the thyme, shake dry and chop finely.

  • Ingredients

  • 300 g Chicken breast fillet, 1 clove Garlic, 4 sprig Thyme

  • Fry the chicken

    Melt the clarified butter on the Tepan stainless steel grill over a medium heat, add the chicken and season. Fry for 2 minutes, then turn the pieces.

     

    Add the garlic and thyme and fry for a further 2 mins. until the meat is cooked through.

  • Ingredients

  • 1 tbsp Clarified butter, 1 pinch Sea salt, 1 pinch Pepper

  • Finishing touches

    Arrange the salad on plates

    Top with the chicken and serve immediately.

Nutritional value per portion:

kcal

754

Protein

41.17 g

Fat

57.66 g

Carbohydrates

16.46 g

AuthorMelissa Hemsley
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