Greek-Style Double Chicken & Potato Salad
with Parmesan- Sulphites
- Milk
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
Feeling like something fresh, tasty and easy? May we present our Greek-style chicken seasoned in garlic. Tender and simply yum, resting on top of a crisp salad and sprinkled with cheese, this dish is perfect to ring in these warmer days (or any day for that matter)! This recipe is under 650kcal per serving.
Ingredients
2
Garlic
1
Cos Lettuce
1
Tomato
1 sachet
Garlic & Herb Seasoning
1 packet
Balsamic & Olive Oil Dressing
(Contains: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs, May contain traces of allergens, Sulphites; )
640 g
Chicken Breast
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Thyme
1 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Cut potato into bite-sized chunks. • Set your air fryer to 200°C. Place potato into the air fryer basket. Sprinkle over half the garlic & herb seasoning and drizzle with olive oil and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan forced. Prep potato as above. Place potato on a lined oven tray and flavour as above. 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. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, half the garlic and the remaining garlic & herb seasoning. Set aside.• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook the remaining garlic until fragrant, 1 minute.• Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season with salt and pepper. Set aside.
• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and a splash of water, toss to coat.
• In a large bowl, combine herby roasted potatoes, tomato, cucumber, cos lettuce, balsamic & olive oil dressing and a drizzle and olive oil. Season to taste.• Divide potato salad between bowls.• Top with Greek-style chicken, garlic yoghurt and grated Parmesan cheese to serve. Enjoy!
