Mediterranean Pulled Chicken Salad
with Zesty Roasted Potatoes, Garlic Yoghurt & Cherry Tomatoes
- 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 pulled chicken seasoned in garlic and herbs. Tender and simply yum, resting on top of a crisp salad, sprinkled with sharp Parmesan and garnished with walnuts, this dish is perfect on any day! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
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
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • When the potatoes are done, season with zesty chilli salt
• 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 with salt and pepper. Set aside.
• When the potatoes have 5 minutes remaining, return the 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. • Remove pan from heat, then add the honey and a splash of water. Toss to coat.
• In a large bowl, combine zesty roasted potatoes, cherry tomatoes, cucumber, cos lettuce and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide zesty roast potato and cherry tomato salad between bowls. Top with Mediterranean pulled chicken. • Sprinkle with grated Parmesan cheese. Garnish with walnuts. • Dollop over garlic yoghurt to serve. Enjoy!
