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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Greek Lentil Chicken Salad?
The preparation time for Greek Lentil Chicken Salad with Danish-style feta & a yoghurt drizzle is between 20 and 35 minutes.
What is the total time required to make Greek Lentil Chicken Salad with Danish-style feta & a yoghurt drizzle?
The total time required to make Greek Lentil Chicken Salad with Danish-style feta & a yoghurt drizzle is between 30 and 45 minutes.
How many servings does Greek Lentil Chicken Salad provide?
4 servings
What are the main ingredients in Greek Lentil Chicken Salad?
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
What is the nutritional information of Greek Lentil Chicken Salad?
Calories: 661, Carbs: 55 grams, Fat: grams, Protein: 61.8 grams, Sugar: 10.4 grams, Salt: 839 grams
How do I prepare Greek Lentil Chicken Salad?
ALMOST THERE….: In a small bowl, combine the yoghurt and ¾ of the chopped dill. Loosen with 20ml of water. 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. 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. 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. 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.
What should be prepared from my kitchen to make Greek Lentil Chicken Salad?
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
How many calories does Greek Lentil Chicken Salad have?
661 calories
How much fat content does Greek Lentil Chicken Salad have?
grams
Woolies Products in this dish
