Pulled Chicken and Pitta Salad
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Pulled Chicken and Pitta Salad

with Baby Plum Tomatoes and Greek Style Cheese

Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time20 minutes


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 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


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
Protein68.5 g
Salt2.63 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Chopping Board
Large Bowl
Small Bowl



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

b) Once hot, 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. Roast on the top shelf of your oven until browned and cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

c) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on the baking tray, alongside the chicken, until soft, 10-12 mins. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.


a) Tear the pitta into roughly 2cm chunks. Pop onto a separate baking tray in a single layer. Drizzle with oil, season with salt and pepper and half the roasted spice and herb blend. Toss to coat well. Bake the pitta on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

b) Halve the baby plum tomatoes and 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. Mix to coat then set aside.


a) In a small bowl combine half the roasted garlic and Greek style yoghurt. Season with salt and pepper. 

b) Once cooked, remove the chicken from the oven and transfer the chicken to a plate. Use two forks to shred the chicken as finely as you can, then combine with the remaining roasted garlic and roasted spice and herb blend.

c) Add the rocket, pitta croutons and three quarters of the Greek style cheese to the dressed tomatoes and toss to coat. Divide between your serving bowls.

d) Drizzle over the roasted garlic yoghurt over your dressed salad, then divide the pulled chicken between your bowls. Crumble over the remaining Greek-style salad cheese to finish.


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