Greek-style roast chicken salad

For a chicken salad with a Greek twist, try this fresh recipe. Bursting with flavour and veggies, this meal can be whipped up in 30 mins.

Chicken, red capsicum, red onion and zuccini salad served in a plate and a bowl with a serving spoon on the plate

Serves

4

Prep

5m

Cooking

25m

Ingredients

  • 200g Perino tomatoes, halved
  • 1 large red onion, cut into wedges
  • 1 large red capsicum, seeded, thickly sliced
  • 2 zucchini, halved lengthways, thickly sliced
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 1 lemon, rind finely grated, juiced
  • 1 Coles RSPCA Approved Hot Roast Chicken, skin and bones removed, meat coarsely shredded
  • 1/4 cup oregano leaves
  • 80g marinated fetta, crumbled

Method

STEP 1

Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place tomato, onion, capsicum and zucchini in a large bowl. Add the oil, garlic and lemon rind. Season. Toss to combine.

STEP 2

Arrange tomato mixture on the lined trays. Bake for 20-25 mins or until vegetables are tender and light golden.

STEP 3

Place chicken and tomato mixture in a large bowl. Drizzle with lemon juice. Sprinkle with oregano. Toss to combine. Top with fetta and season with pepper.

Dietary Information

Egg-free
Soy-free
Gluten-free
Nut-free
Peanut-free
Sesame-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.