Pulled Chicken, Pitta & Greek Style Cheese Salad
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Pulled Chicken, Pitta & Greek Style Cheese Salad

with Baby Plum Tomatoes and Garlic Yoghurt | Serves 2

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)

Chicken Thighs

3 unit(s)

Garlic Clove

2 unit(s)

Pitta Bread

(Contains Cereals containing gluten)

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)3406 kJ
Energy (kcal)814 kcal
Fat44.5 g
of which saturates15 g
Carbohydrate49.7 g
of which sugars18.7 g
Protein55.7 g
Salt1.52 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) 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, 10-12 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 pitta 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 pitta 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.


a) In a small bowl, combine half the mashed garlic with the Greek style yoghurt. Season with salt and pepper, then set aside for now.

b) Once cooked, remove the chicken from the oven and transfer to a plate. Use two forks to shred the chicken as finely as you can.

c) Stir the remaining mashed garlic and roasted spice and herb blend through the shredded chicken.


a) Add the rocket and pitta croutons to the bowl of dressed tomatoes.

b) Crumble in three quarters of the Greek style cheese, then toss to coat. Divide between 2 serving bowls.

c) Drizzle the roasted garlic yoghurt over your bowls, then top with the herby shredded chicken.

d) Crumble over the remaining Greek style salad cheese to finish.


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