Greek chicken salad

Greek chicken salad


Combine all the salad ingredients in a bowl, toss with the dressing and season to taste. Melt the ghee on the Tepan Yaki plate over a medium heat, add the chickenand season with sea salt pepper. Fry for 90 seconds, then turn the pieces over, add the garlic and herbs and fry for another 90 seconds until cooked through. Divide the saladbetween the plates. Top with the chicken and serve immediately.

Serves 2:

For the oregano garlic chicken:

  • 2 chicken breasts, diced into 1 inch chunks, 300 g total
  • 1 large garlic clove, finely chopped
  • ½ teaspoon dried oregano or thyme or 1 tbsp fresh
  • 1 tbsp ghee or coconut oil
  • Sea salt and freshly ground black pepper

For the Greek salad:

  • 4 spring onions, chopped
  • Juice of ½ a lemon
  • 1 large red pepper, deseeded and roughly chopped
  • 100 g cherry tomatoes, halved
  • ½ cucumber, roughly diced
  • 1 small handful of pitted olives, halved
  • 30 g / a large handful of fresh parsley, roughly chopped
  • 80 g feta, roughly crumbled
  • 80 g / 2 large handfuls of rocket or any salad leaves
  • 3 tbsp extra-virgin olive oil
  • Sea salt and freshly ground black pepper

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