Greek Chicken Summer Salad
These may not look like the most beautiful dish you’ve ever seen but they are truly one of the most delicious. Full of flavour with fresh herbs and aromatics and coated with sesame seeds, they are amazing!
Servings: 2 servings
Ingredients
For the chicken:
- 250 g boneless skinless chicken breasts cut into bite size chunks
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 1 small shallot chopped
- 1 garlic cloves minced or grated
- 1 lemon zest and juice
- 1 pinch red pepper flakes
For the salad:
- 150 g romaine lettuce shredded
- 1 can chickpeas drained
- 120 g cherry tomatoes halved
- 1 cucumber peeled and chopped
- 20 g feta cheese
- ½ bunch of basil torn
- 20 g mixed olives the ones you buy marinated in the deli section of the supermarket
- 1 avocado diced
For the Vinaigrette:
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine or balsamic vinegar
- 1 tbsp Dijon mustard
- 2 tsp honey
- Maldon salt and black pepper
Instructions
- In a bowl, combine the chicken, 2 tablespoons olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper flakes, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.
- Tip half of the drained chickpeas onto a baking tray and drizzle in olive oil, salt and pepper and a little paprika and roast in the oven for 10 minutes until lovely and crispy
- Make the salad. Combine all salad ingredients in a large salad bowl, gently tossing to combine.
- To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.
- Heat a pan over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until the chicken is cooked through, about 5-10 minutes.
- To the salad, add the chicken, crispy chickpeas, and drizzle with the vinaigrette. Gently toss to combine. Once the salad has been tossed, serve immediately.