Greek Chicken Summer Salad

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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!

Yield: Serves 2

Ingredients

Scale

For the chicken

250g boneless skinless chicken breasts, cut into bite size chunks

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

½ teaspoon smoked paprika

1 teaspoon dried oregano

1 small shallot, chopped

1 cloves garlic, minced or grated

zest and juice of 1 lemon

1 pinch red pepper flakes, kosher salt and black pepper

For the salad

150 g shredded romaine lettuce

1 can chickpeas, drained

120 g cherry tomatoes, halved

1 cucumber, peeled and chopped

20g feta cheese,

½ bunch of basil, torn

20g mixed olives (the ones you buy marinated in the deli section of the supermarket)

1 avocado diced

For the Vinaigrette (you might not need all the dressing)

3 tbsp extra virgin olive oil

1 tablespoon red wine or balsamic vinegar

1 tablespoon Dijon mustard

2 teaspoons honey

Maldon salt and black pepper

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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.