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Greek Style Lemon and Herb Chicken Salad
Greek Style Lemon and Herb Chicken Salad

Greek Style Lemon and Herb Chicken Salad

with Roast Potatoes, Tomatoes and Olives

This Limited Edition Greek Style Lemon and Herb Chicken Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Milk
Sulphites
Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

½

Lemon

1

Garlic Clove**

1

Dried Oregano

2

British Chicken Breasts

1

Medium Tomato

50

Greek Style Salad Cheese

(Contains: Milk)

30

Olives

10

Dijon Mustard

(Contains: Sulphites, Mustard)

50

Baby Leaf Mix

Not included in your delivery

1

Olive Oil for the Marinade

1

Sugar for the Dressing

2

Olive Oil for the Dressing

Nutritional information

Energy (kcal)608 kcal
Energy (kJ)2545 kJ
Fat26.3 g
of which saturates7.2 g
Carbohydrate47.3 g
of which sugars8.2 g
Protein49.8 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Zester
Garlic Press
Grater
Bowl

Instructions

Roast the Potatoes
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.

Marinade Time
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.

Cook the Chicken
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.

Finish the Prep
4

While everything roasts, cut the tomato into 1cm pieces.
Cut the Greek style salad cheese into 1cm cubes. Halve the olives.

Mix Things Up
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 to the dressing, then set aside until serving.

Assemble your Salad
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!

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