Summer is the perfect time to enjoy fresh, healthy meals — and this vibrant Greek-Style chicken salad fits the bill.
Packed with flavour and protein, this recipe from Neven Maguire is satisfying and nutritious. For the best taste (and to support local), choose Irish produce whenever possible.
Serves 2
Ingredients
- 1 packet Simply Better Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets
- 3 Tbsp. Simply Better Italian Extra Virgin Olive Oil
- 1 Tbsp. Simply Better Organic Garlic & Herb Seasoning
- 1 carton Simply Better Authentic Greek Yoghurt (10%)
- 1 packet Simply Better Irish Tomkin Tomatoes
- ½ cucumber, halved seeded and chopped
- 1 carton Simply Better Organic Chickpeas, drained
- 1 packet Fresh Mint
- 1 Fermented Irish Black Garlic Clove, crushed
- 100g Barrel Aged Greek Feta, drained (optional)
- Simply Better Oriel Sea Salt & Freshly Ground Black Pepper
Method
- Put the chicken into a shallow dish and add 2 tbsp. of the oil with the garlic and herb seasoning and 2 tbsp. of the yoghurt, then season with salt. Mix well to combine. Cover with cling film and set aside for at least 20 minutes or if time allows overnight in the fridge.
- Heat a griddle pan over a high heat. Cook the chicken for 8-10 minutes until cooked through and lightly charred. Leave to rest for 5-10 minutes.
- Meanwhile, chop the tomatoes and add to a bowl with the cucumber and chickpeas and olive oil, then season with salt and pepper. Tear in most of the mint, reserving a few sprigs to garnish.
- Mix the rest of the yoghurt with the fermented garlic. Season with salt and pepper and spread thickly on to plates or bowls.
- Pile on the salad, then carve the chicken into slices and arrange on top. Crumble over the feta, if liked. Garnish with the mint sprigs to serve.