Warm Greek Salad

I’ve been getting some requests for warm or winter salads so here is a nutritious, delicious twist on the traditional greek salad that will leave you so satisfied!

Why it’s good for you

All natural wholesome ingredients, the flavour comes from herbs & the flavours produced through the cooking process. You’re well on your way to getting the recommended 5 serves of veg, plus if you haven’t had roasted capsicum for awhile, you’re in for a real treat!

Your gut will thank you for using a yoghurt instead of creamy based dressing!

Notes

1. Feel free to mix up the vegetables with whatever you have on hand…try eggplant, artichoke, brussel sprouts or asparagus!

2. Add the tomato to the roasting tray, I like the contrast between fresh & roasted tomatoes would be delicious here too

3. I love crunch in all my meals but if it’s not for you feel free to leave out the almonds (or use what you have in your pantry-sliced or chopped almonds)

4. Vegetarian: swap the chicken out for chickpeas. Put the marinade over the chickpeas (if using canned, drain rinse and dry them first) and roast in the oven for 30 mins while the veg is roasting

5. You can also use store bought tzatziki if you’re short on time

6. If you don’t have time/access to fresh herbs, use a dried italian herb mix (yes, I know it’s not greek but I have never seen greek seasoning at the shops)

7. For extra flavour, while the chicken is resting, add the roasted vegetables to the pan and let coat them in the flavour that has developed in the pan

If you make this warm greek salad, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always respond. And, of course, don’t forget to tag me in your photos on instagram, seeing a photo of the recipes you have made is my fave & inspires me to make more!

Yield: 2

Author: Sarah Viney

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Warm Greek Chicken Salad

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Ingredients

• 1 Red Capsicum/Bell Pepper
• 1 Zucchini
• 1 Red Onion
• 2 Skinless Chicken Thighs
• 2 Tbsp Extra Virgin Olive Oil
• 3 cloves Garlic (crushed)
• 1 tsp Paprika
• 1 tsp Dried Oregano
• Sprigs of Fresh Thyme (or 1 tsp dried)
• 2 tsp Balsamic Vinegar
• 1 Cup Cherry Tomatoes or 1 Tomato (chopped)
• 1/2 Cup Tzatziki
• Salt & Pepper
• Sliced Almonds
• Danish Feta
• Parsley

Tzatziki (1/2 cup)

• 1/3 Cup Greek Yoghurt
• 1/2 Cup Cucumber
• 1/4 tsp Dried Dill
• 1 clove Garlic (minced)
• Squeeze Lemon
• Salt & Pepper

Instructions

1. Preheat oven to 200C/400F
2. Marinade the chicken: Put chicken thighs, garlic, paprika, oregano, thyme, salt & pepper, balsamic vinegar & 1 1/2 Tbsp extra virgin olive oil in a bowl, mix it all together and let it sit whilst preparing the vegetables.
3. Slice the capsicum & red onion into thick 2-3 cm strips & zucchini into 2 cm rounds, place on a tray lined with baking paper and drizzle with olive oil, salt & pepper, roast in the oven for 30 mins until cooked
4. Cook the chicken in a fry pan over a medium-high heat, until cooked through
5. While the chicken is cooking & vegetables roasting, make the tzatziki, in a bowl combine yoghurt, herbs, lemon juice, garlic, cucumber (grated and squeeze out excess juice), salt & pepper.
6. Spread the tzatziki over the base of your serving bowl, top with chicken, vegetables, almonds, parsley & danish feta & enjoy!

Nutrition Per Serve

Calories

569

Fat (grams)

38.2

Sat. Fat (grams)

9.8

Carbs (grams)

16.9

Fiber (grams)

9.8

Sugar (grams)

14.5

Protein (grams)

38.2

Sodium (milligrams)

268

Nutrition is per serve

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