Pulled Herby Chicken & Spiced Flatbread Salad
Serves 2 | with Greek Style Cheese and Garlic Yoghurt
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Milk
This is no ordinary salad. With spiced pulled chicken, crunchy baked pitta and Greek style cheese, this colourful salad is packed full of flavour.
Ingredients
4 unit(s)
British Chicken Thighs
3 unit(s)
Garlic Clove
2 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat 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
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Lay the chicken thighs flat onto a lined baking tray, then drizzle with oil and half the honey (see pantry for amount). Season with salt and pepper.
c) When 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 2 flatbreads into roughly 2cm pieces. TIP: Keep the remaining flatbreads for another recipe.
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 spiced 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) 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.
c) 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.
b) Once cooked, remove the chicken from the oven and transfer to a bowl. 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 flatbread 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 salads, then top with the herby shredded chicken.
d) Crumble over the remaining Greek style salad cheese to finish.
Enjoy!
