Greek Island Chicken Salad recipe

Fresh and healthy recipe for a Greek Chicken Salad with avo, feta and red onion

Ingredients
2 free range chicken breasts
1 tbsp chicken spice rub
40g salad leaves
1 avocadoes – peel and cube
75gr feta cheese – crumble
50gr pitted black olives
1/2 red onion – slice finely
1 tomatoes – cut into quarters
1 tbsp red wine vinegar
3 tbsp olive oil (from your pantry) for the vinaigrette
butter, olive oil, salt & pepper (from your pantry)

How to
Place the chicken breasts in a large bowl. Drizzle with olive oil and coat all over. Then sprinkle with the chicken spice rub. Roll the chicken in the rub to coat all over. Place a large frying pan on high heat. When the pan is hot, sear the breasts for a few minutes on each side until browned, then reduce the heat to medium and saute for about 5 minutes on each side or until just cooked through.

Then add a large knob if butter and spoon the melted butter over the chicken for about 15 seconds. Remove from the pan and allow to rest for a few minutes. Cut into thin slices (about 5 mm thick) and leave to cool.

Make a vinaigrette by mixing olive oil and red wine vinegar together in a small bowl. Season generously with freshly ground salt and black pepper.

Assemble the salad by adding the following ingredients to a large salad bowl: salad leaves, avocado, black olives, feta cheese, tomatoes, red onions, chicken. Drizzle with the vinaigrette and toss gently.

Assemble the salad by adding the following ingredients to a large salad bowl: salad leaves, avocado, black olives, feta cheese, tomatoes, red onions, chicken. Drizzle with the vinaigrette and toss gently.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

Recipe ID 2487

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