with Cucumber, Tomato and Feta Salad
Fresh, fast and full of flavour, this 15-minute grilled chicken Greek salad is packed with crisp cucumbers, juicy tomatoes, briny feta and creamy yogurt dressing. It's both hearty and refreshing, and it'll hit the spot any night of the week. Ingredients: Chicken breast • Roma tomatoes • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Cucumber • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract).
Allergens
Utensils
Tags
Chicken Breasts
2 unit
Mini Cucumber
1 unit
Tomato
2 unit
Feta Cheese, crumbled
0.25 cup
Mediterranean Spice Blend
16 g
Yogurt Sauce
3 tbsp
Baby Spinach
56 g
Ciabatta Roll
1 unit
Oil
4 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
- Cut the cucumber in half lengthwise, then into 1/4-inch half-moons.
- Cut tomatoes into 1/2-inch pieces.
- Halve ciabatta roll, then brush each half with 1/2 tbsp oil. Set aside.
- In a large bowl, combine yogurt sauce, half the feta and 2 tbsp (4 tbsp) oil. Stir to combine. Set aside.
- Pat chicken dry with paper towels, then cut into 1-inch wide strips.
- To a medium bowl, add chicken, 1 tbsp (2 tbsp) oil, salt, pepper and Mediterranean Spice Blend.
- Toss to coat.
- Add chicken to the grill. Close lid and grill for 5-6 min, flipping occasionally, until cooked through.**
- Arrange ciabatta halves on the other side of the grill. Grill on 2-3 min per side, until warmed through and grill marks form. (TIP: Keep an eye on ciabatta so they don't burn!)
- Thinly slice chicken.
- Tear grilled ciabatta halves into crouton-sized pieces.
- To the large bowl with yogurt-feta dressing, add spinach, cucumbers and tomatoes. Season with salt and pepper, then toss to combine.
- Divide salad between plates. Top with chicken, ciabatta croutons and remaining feta.
If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.
680
kcal
Calories
40
g
Fat
8
g
Saturated Fat
33
g
Carbohydrate
5
g
Sugar
4
g
Dietary Fiber
48
g
Protein
140
mg
Cholesterol
1130
mg
Sodium
0.1
g
Trans Fat
1100
mg
Potassium
175
mg
Calcium
4
mg
Iron
with Tangy Peanut Sauce Drizzle
