Feeling like something fresh and tasty, low-carb and easy, may we present our Greek-style pulled chicken seasoned in garlic. Tender and simply yum, resting on top of a crisp salad, sprinkled with creamy cheese and garnished with walnuts, this dish is perfect on a sweltering summer day (or any day for that matter)!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
garlic & herb seasoning
Greek salad cheese/feta cheese(ContainsMilk)
walnuts(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
red wine vinegar
• Preheat oven to 220°C/200°C fan forced. Cut potato into bite-size chunks. Place on a lined oven tray. • Drizzle with olive oil, season with salt and dried oregano (see ingredients) and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, roughly chop tomato, cucumber and cos lettuce (see ingredients). Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. • Add Greek-style yoghurt to garlic oil mixture and stir to combine. Season with salt and pepper. Set aside.
• When potatoes have 5 minutes cook time remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic & herb seasoning and remaining garlic until fragrant, 1 minute. • Add pulled chicken and cook, breaking up with a spoon, until browned, 2-3 minutes.
• In a large bowl, combine herb potatoes, tomato, cucumber, cos lettuce and a drizzle of red wine vinegar and olive oil. Season to taste. • Divide herb potato salad between bowls. Top with Greek pulled chicken. • Crumble over cheese. Garnish with walnuts. Dollop over garlic yoghurt to serve.