• Grilled Chicken, Olive And Feta Salad
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Grilled Chicken, Olive And Feta Salad

Grilled Chicken, Olive And Feta Salad

  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 3 g Rosemary
  3. 1 tsp Red Wine Vinegar - PANTRY ITEM
  4. 5 g Parsley
  5. 5 g Mint
  6. 1 Each Lebanese Cucumber
  7. 1 tbsp Kalamata Olives
  8. 1 tsp Honey
  9. 150 g Free Range Chicken Thigh
  10. 25 g Feta Cheese
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 1 Each Eschalot
  13. 150 g Chat Potatoes
  14. 3 Each Baguette Or Other Bread - PANTRY ITEM
  15. 30 g Baby Spinach
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 5 g Rosemary
  3. 2 tsp Red Wine Vinegar - PANTRY ITEM
  4. 10 g Parsley
  5. 10 g Mint
  6. 1 Each Lebanese Cucumber
  7. 2 tbsp Kalamata Olives
  8. 1 tsp Honey
  9. 300 g Free Range Chicken Thigh
  10. 50 g Feta Cheese
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 1 Each Eschalot
  13. 300 g Chat Potatoes
  14. 6 Each Baguette Or Other Bread - PANTRY ITEM
  15. 60 g Baby Spinach
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 8 g Rosemary
  3. 3 tsp Red Wine Vinegar - PANTRY ITEM
  4. 15 g Parsley
  5. 15 g Mint
  6. 2 Each Lebanese Cucumber
  7. 3 tbsp Kalamata Olives
  8. 2 tsp Honey
  9. 450 g Free Range Chicken Thigh
  10. 75 g Feta Cheese
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 2 Each Eschalot
  13. 450 g Chat Potatoes
  14. 9 Each Baguette Or Other Bread - PANTRY ITEM
  15. 90 g Baby Spinach
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 10 g Rosemary
  3. 4 tsp Red Wine Vinegar - PANTRY ITEM
  4. 20 g Parsley
  5. 20 g Mint
  6. 2 Each Lebanese Cucumber
  7. 4 tbsp Kalamata Olives
  8. 2 tsp Honey
  9. 600 g Free Range Chicken Thigh
  10. 100 g Feta Cheese
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 2 Each Eschalot
  13. 600 g Chat Potatoes
  14. 12 Each Baguette Or Other Bread - PANTRY ITEM
  15. 120 g Baby Spinach
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 15 g Rosemary
  3. 6 tsp Red Wine Vinegar - PANTRY ITEM
  4. 30 g Parsley
  5. 30 g Mint
  6. 3 Each Lebanese Cucumber
  7. 6 tbsp Kalamata Olives
  8. 3 tsp Honey
  9. 900 g Free Range Chicken Thigh
  10. 150 g Feta Cheese
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 3 Each Eschalot
  13. 900 g Chat Potatoes
  14. 18 Each Baguette Or Other Bread - PANTRY ITEM
  15. 180 g Baby Spinach

Prep:

  1. Pre-heat oven to 180c.
  2. Cut potatoes into quarters.
  3. Peel, halve and thinly slice eschalot.
  4. Slice baguette or tear bread.
  5. Wash and chop mint.
  6. Rinse spinach leaves.
  7. Strip leaves from rosemary.
  8. Wash and thinly slice cucumber.
  9. Wash and chop parsley.

Method:

  1. Half cover potatoes with cold salted water and bring to the boil. Cook, covered, for 6-7 minutes until tender. Drain and toss with rosemary and olive oil.
  2. To make dressing, whisk together olive oil with vinegar and honey. Use a ratio of 3 parts oil to 1 part vinegar.
  3. Combine crispy bread, olives, spinach, eschalot, cucumber, mint and parsley on a platter. Top with chicken. Drizzle with dressing. Sprinkle with crumbled feta. Serve salad with a side of rosemary potatoes.
  4. Place bread in a single layer on an oven tray and drizzle with olive oil. Cook in oven for about 8 minutes, or until golden brown. Remove. Cool on tray.
  5. Meanwhile, heat an oiled, grill plate or non stick frying pan over a medium to high heat. Season chicken with salt & pepper and cook for about 5 minutes on each side, or until cooked. Remove. Rest for 5 minutes covered with foil. Thickly slice.
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