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 creamy yoghurt. Your answer will definitely be, ‘I do’ when asked if you want seconds, Chef!
Lentil & Chicken Greek Salad
Lentil & Chicken Greek Salad
with Danish-style feta & a yoghurt drizzle
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Chickpeas
- Cucumber
- Danish-style Feta
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Lemon Juice
- Low Fat Plain Yoghurt
- NOMU One For All Rub
- Onion
- Pitted Kalamata Olives
- Tinned Lentils
- Tomato/es
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
ROAST
Preheat the oven to 200°C. Spread the Chickpeas and the lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
MIX IT UP
To a bowl, add the tomato, the Onion (to taste), the Cucumber, the 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….
To a small bowl, add the yoghurt and a splash of water until drizzling consistency.
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. Enjoy!
ROAST
Preheat the oven to 200°C. Spread the Chickpeas and the lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
MIX IT UP
To a bowl, add the tomato, the Onion (to taste), the Cucumber, the 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….
To a small bowl, add the yoghurt and a splash of water until drizzling consistency.
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. Enjoy!
ROAST
Preheat the oven to 200°C. Spread the Chickpeas and the lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
MIX IT UP
To a bowl, add the tomato, the Onion (to taste), the Cucumber, the 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….
To a small bowl, add the yoghurt and a splash of water until drizzling consistency.
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. Enjoy!
ROAST
Preheat the oven to 200°C. Spread the Chickpeas and the lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
MIX IT UP
To a bowl, add the tomato, the Onion (to taste), the Cucumber, the 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….
To a small bowl, add the yoghurt and a splash of water until drizzling consistency.
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. Enjoy!
Frequently Asked Questions
What is the preparation time for Lentil & Chicken Greek Salad?
The preparation time for Lentil & Chicken Greek Salad with Danish-style feta & a yoghurt drizzle is between 20 and 35 minutes.
What is the total time required to make Lentil & Chicken Greek Salad with Danish-style feta & a yoghurt drizzle?
The total time required to make Lentil & Chicken Greek Salad with Danish-style feta & a yoghurt drizzle is between 30 and 45 minutes.
How many servings does Lentil & Chicken Greek Salad provide?
4 servings
What are the main ingredients in Lentil & Chicken Greek Salad?
Chicken, Chickpeas, Cucumber, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Lemon Juice, Low Fat Plain Yoghurt, NOMU One For All Rub, Onion, Pitted Kalamata Olives, Tinned Lentils, Tomato/es, Tomatoes
What is the nutritional information of Lentil & Chicken Greek Salad?
Calories: 701, Carbs: 62 grams, Fat: grams, Protein: 63.2 grams, Sugar: 15.4 grams, Salt: 804 grams
How do I prepare Lentil & Chicken Greek Salad?
ALMOST THERE….: To a small bowl, add the yoghurt and a splash of water until drizzling consistency. MIX IT UP: To a bowl, add the tomato, the onion (to taste), the cucumber, the 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. Enjoy! ROAST: Preheat the oven to 200°C. Spread the chickpeas and the lentils on a roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway). 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 Lentil & Chicken Greek Salad?
Chicken, Chickpeas, Cucumber, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Lemon Juice, Low Fat Plain Yoghurt, NOMU One For All Rub, Onion, Pitted Kalamata Olives, Tinned Lentils, Tomato/es, Tomatoes
How many calories does Lentil & Chicken Greek Salad have?
701 calories
How much fat content does Lentil & Chicken Greek Salad have?
grams
Woolies Products in this dish
