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.
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
