Pulled Chicken, Flatbread & Greek Style Cheese Salad

Name: Pulled Chicken, Flatbread & Greek Style Cheese Salad Serves 2 | with Baby Plum Tomatoes and Garlic Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Greek
Ingredients: 4 unit(s) British Chicken Thighs; 3 unit(s) Garlic Clove**; 4 unit(s) Greek Style Flatbreads; 1 sachet(s) Roasted Spice and Herb Blend; 125 grams Baby Plum Tomatoes; 12 milliliter(s) Red Wine Vinegar; 75 grams Greek Style Natural Yoghurt; 80 grams Wild Rocket; 50 grams Greek Style Salad Cheese; 2 tbsp Honey; 2 tbsp Olive Oil for the Dressing

Serves 2 | with Baby Plum Tomatoes and Garlic Yoghurt

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This is no ordinary salad. With spiced pulled chicken, crunchy baked pitta and Greek style cheese, this colourful salad is packed full of flavour.

Allergens:

Cereals containing gluten

•Sulphites

•Milk

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.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

4 unit(s)

British Chicken Thighs

3 unit(s)

Garlic Clove**

4 unit(s)

Greek Style Flatbreads

(Contains: Cereals containing gluten May contain traces of: Milk)

1 sachet(s)

Roasted Spice and Herb Blend

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

80 grams

Wild Rocket

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

2 tbsp

Honey

2 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)4485 kJ

Energy (kcal)1072 kcal

Fat50.6 g

of which saturates16.5 g

Carbohydrate83.7 g

of which sugars21.6 g

Dietary Fibre12.9 g

Protein68.5 g

Salt2.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Aluminum Foil

•Bowl

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Lay the chicken thighs flat onto a baking tray, drizzle with oil and half the honey (see pantry for amount), then season with salt and pepper.

c) Oven the oven is hot, roast on the top shelf until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

b) Pop the garlic parcel onto the chicken baking tray and roast until soft, 10-12 mins.

c) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

a) In the meantime, tear the flatbreads into roughly 2cm pieces.

b) Pop onto a separate baking tray in a single layer. Drizzle with oil, season with salt and pepper and sprinkle over half the roasted spice and herb blend. Toss to coat well.

c) Bake the flatbreads on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

a) While everything is in the oven, halve the baby plum tomatoes.

b) Crumble the Greek style salad cheese into small pieces.

c) In a large bowl, combine the red wine vinegar, olive oil for the dressing and the remaining honey (see pantry for both amounts). Season with salt and pepper, then add the tomatoes to the bowl. Toss to coat, then set aside.