Cookbook
Greek Chicken Salad with Creamy Whipped Fetta and Lemon Vinaigrette
Enjoy a vibrant Mediterranean style salad packed with crisp red capsicum, cucumber, juicy cherry tomatoes, Kalamata olives, and protein rich chickpeas. Tossed in a zesty lemon vinaigrette with tender carved lemon pepper chicken, it’s served over a silky, tangy whipped fetta and Greek yoghurt base. Fast, fresh, and bursting with bright flavour!
Number of servings
Ingredients
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60 g Danish Fetta
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2 Tablespoon Greek Yoghurt
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1 Each Red Capsicum (Small)
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1 Each Lebanese Cucumber
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150 g Cherry Tomatoes
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100 g Chickpeas
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30 g Kalamata Olives (pitted)
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1 Cup Baby Spinach
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1 Tablespoon Lemon Vinaigrette
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250 g Carved Lemon Pepper Chicken Breast
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Dinner sorted — from $15.93/serving.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
1 Whip Fetta
Place fetta and yoghurt in a bowl. Using a stick blender, puree for 1-2 minutes until smooth.
2 Make Salad
Dice capsicum into small 2cm size pieces. Cut cucumber length ways then in 2cm slices. Half cherry tomatoes and olives. In a bowl, combine the cut vegetables, olives, chickpea and chicken, then toss with the lemon vinaigrette
3 You Plate It
Divide the whipped fetta between plates, then top with the tossed chicken salad. Enjoy
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