Mediterranean Pulled Chicken & Potato Salad
with Garlic Yoghurt & Parmesan Cheese- Sulphites
- Milk
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Cos Lettuce
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
320 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; )
packet
Snacking Tomatoes
Cherry Tomatoes
Nutrition Values
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, halve cherry tomatoes. Roughly chop 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 garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• 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. • Remove pan from heat, add the honey and a splash of water, toss to coat.
• In a large bowl, combine zesty potatoes, tomatoes, cucumber, cos lettuce, balsamic & olive oil dressing and parmesan cheese. Season to taste. • Divide potato salad between bowls. Top with Mediterranean pulled chicken. Drizzle over garlic yoghurt and garnish with pistachios. Enjoy!
