A big, flavourful Greek wedding of tastes & textures! This dish marries crispy lentils, pops of golden chickpeas, juicy sliced chicken, briny olives & creamy crumbled feta, and ties the knot with a drizzle of dill-infused yoghurt. Your answer will definitely be, ‘I do’ when asked if you want seconds, Chef!
Greek Lentil Chicken Salad
Greek Lentil Chicken Salad
with Danish-style feta & a yoghurt drizzle
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Tomatoes
- Chicken
- Chickpeas
- Cucumber
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Dill
- Lemon Juice
- Low Fat Plain Yoghurt
- NOMU One For All Rub
- Onion
- Pitted Kalamata Olives
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the drained chickpeas and the drained lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes.
MIX IT UP
To a bowl, add the quartered tomatoes, the sliced onion (to taste), the cucumber rounds, the chopped olives, the lemon juice, and seasoning.
FRY THE CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat in the NOMU rub. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ALMOST THERE….
In a small bowl, combine the yoghurt and ¾ of the chopped dill. Loosen with 10ml of water.
IT’S THAT TIME
Dish up the loaded tomato salad. Top with the crispy chickpeas & lentils and the sliced chicken. Drizzle over the yoghurt, and crumble over the feta. Garnish with the remaining dill.
Chickpeas - 60g
Tinned Lentils - 60g
Baby Tomatoes - 80g
Onion - 1
Cucumber - 50g
Pitted Kalamata Olives - 25g
Lemon Juice - 10ml
Free-range Chicken Breast - 1
NOMU One For All Rub - 5ml
Low Fat Plain Yoghurt - 50ml
Fresh Dill - 3g
Danish-style Feta - 30g
ROAST
Preheat the oven to 200°C. Spread the drained chickpeas and the drained lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes.
MIX IT UP
To a bowl, add the quartered tomatoes, the sliced onion (to taste), the cucumber rounds, the chopped olives, the lemon juice, and seasoning.
FRY THE CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat in the NOMU rub. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ALMOST THERE….
In a small bowl, combine the yoghurt and ¾ of the chopped dill. Loosen with 20ml of water.
IT’S THAT TIME
Dish up the loaded tomato salad. Top with the crispy chickpeas & lentils and the sliced chicken. Drizzle over the yoghurt, and crumble over the feta. Garnish with the remaining dill.
Chickpeas - 120g
Tinned Lentils - 120g
Baby Tomatoes - 160g
Onion - 1
Cucumber - 100g
Pitted Kalamata Olives - 50g
Lemon Juice - 20ml
Free-range Chicken Breasts - 2
NOMU One For All Rub - 10ml
Low Fat Plain Yoghurt - 100ml
Fresh Dill - 5g
Danish-style Feta - 60g
ROAST
Preheat the oven to 200°C. Spread the drained chickpeas and the drained lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes.
MIX IT UP
To a bowl, add the quartered tomatoes, the sliced onion (to taste), the cucumber rounds, the chopped olives, the lemon juice, and seasoning.
FRY THE CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat in the NOMU rub. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ALMOST THERE….
In a small bowl, combine the yoghurt and ¾ of the chopped dill. Loosen with 30ml of water.
IT’S THAT TIME
Dish up the loaded tomato salad. Top with the crispy chickpeas & lentils and the sliced chicken. Drizzle over the yoghurt, and crumble over the feta. Garnish with the remaining dill.
Chickpeas - 180g
Tinned Lentils - 180g
Baby Tomatoes - 240g
Onion - 1
Cucumber - 150g
Pitted Kalamata Olives - 75g
Lemon Juice - 30ml
Free-range Chicken Breasts - 3
NOMU One For All Rub - 15ml
Low Fat Plain Yoghurt - 150ml
Fresh Dill - 8g
Danish-style Feta - 90g
ROAST
Preheat the oven to 200°C. Spread the drained chickpeas and the drained lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes.
MIX IT UP
To a bowl, add the quartered tomatoes, the sliced onion (to taste), the cucumber rounds, the chopped olives, the lemon juice, and seasoning.
FRY THE CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat in the NOMU rub. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ALMOST THERE….
In a small bowl, combine the yoghurt and ¾ of the chopped dill. Loosen with 40ml of water.
IT’S THAT TIME
Dish up the loaded tomato salad. Top with the crispy chickpeas & lentils and the sliced chicken. Drizzle over the yoghurt, and crumble over the feta. Garnish with the remaining dill.
Chickpeas - 240g
Tinned Lentils - 240g
Baby Tomatoes - 320g
Onion - 1
Cucumber - 200g
Pitted Kalamata Olives - 100g
Lemon Juice - 40ml
Free-range Chicken Breasts - 4
NOMU One For All Rub - 20ml
Low Fat Plain Yoghurt - 200ml
Fresh Dill - 10g
Danish-style Feta - 120g
Woolies Products in this dish
