Salty cheese and olives combined with the sweet taste of perfectly ripe tomato – who doesn’t love a Greek salad? But while refreshing and packed with all kinds of vitamins, a typical Greek salad won’t leave you feeling satisfied for long.
This limited edition Greek-style salad from Hello Fresh combines those classic Hellenic flavours with mini roast potatoes and lemon and herb chicken fillets. It’s a deliciously filling lunch or dinner option that’s bursting with flavour.
Preparation time: 40 minutes
Cooking time: 20 minutes
Serves: 2
Ingredients
- 450g potatoes
- 1 garlic clove
- 2 chicken fillets
- 50g Greek-style salad cheese
- 2 tsp Dijon mustard
- Half a lemon
- 1 tbsp oregano
- 1 medium tomato
- 30g green olives
- 50g baby salad leaves
- 1 tbsp olive oil
- 1 tsp sugar
Method
1. Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
2. While the potatoes roast, zest and halve the lemon. Peel and grate the garlic (or use a garlic press).
Pop the garlic, lemon zest, olive oil for the marinade (see ingredients for amount) and half the oregano into a medium bowl. Season with salt and pepper and mix together.
Add the chicken to the marinade and mix well until evenly coated.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
3. Lay the marinated chicken onto another baking tray.
Roast on the top shelf of your oven until cooked through, 25-30 mins.
IMPORTANT: The chicken is cooked when no longer pink in the middle.
4. While everything roasts, cut the tomato into 1cm pieces.
Cut the Greek-style salad cheese into 1cm cubes. Halve the olives.
5. Squeeze the lemon juice (see ingredients for amount) into a large bowl.
Add the Dijon mustard, remaining oregano, sugar and olive oil for the dressing (see ingredients for both amounts). Season with salt and pepper, then mix together until well combined.
Stir the tomato into the dressing, then set aside until serving.
6. When everything is ready, cut each chicken breast widthways into 5 slices.
Add the baby leaf mix, roasted potatoes, Greek-style salad cheese and olives to the tomato bowl. Toss everything together to dress it, then share the salad between your bowls.
Lay the sliced chicken on top and tuck in.
Enjoy!
This recipe is provided by our friends at HelloFresh. If you like this recipe, they deliver quick and easy dishes like this and many others straight to your door – with just the ingredients you need. You can get 60% off your first box and 25% off the following two boxes using the code RESTLESS50 today.
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