Warm Chicken Salad with Feta
By not-recognized
Published on 27 April 2022
This delicious and simple tray bake dish captures the colours and flavours of summer beautifully. Perfect for sharing and ideal for picnics and on the go - as it can be enjoyed both warm and cold.Time and servings
24 minsTotal time
4Servings
8 minsPrep time
16 minsCooking time
Ingredients
- 5 tbsp of garlic oil
- 4 free range chicken breasts, cut into 4-5 chunks each
- 3 red peppers
- 4 courgettes
- 3 tsp of dried thyme
- 2 lemons, zested, and the juice of half reserved
- 3 pinches of maldon sea salt
- 200 g of feta cheese
- 1 bag of salad leaves
Method
Step 1
Preheat the oven to maximum temperature (usually around 270C).Step 2
Cut each red pepper into 4 strips from root to tip. Cut the courgettes diagonally across into inch-thick slices and put both the peppers and the courgettes into a large mixing bowl. Pour over the garlic oil, thyme, lemon zest, lemon juice, salt and a generous pinch of pepper and mix well.Step 3
Line the largest baking tray you can find with baking paper and place the courgettes and peppers (skin side down) onto the baking tray, evenly spread out. Then, using the remaining marinade in the bowl, add in the chunks of chicken breast and coat them quickly in the marinade and add them to the baking tray also.Step 4
Place the baking tray in the oven and roast the contents for 16 minutes, until the peppers have browned and the chicken has lightly golden edges.Step 5
Arrange the peppers and courgettes onto a platter, interspersed with mixed leaves of your choice. Add the chicken to the platter, crumble the feta cheese over the plate, drizzle with olive oil and serve. This can also be enjoyed as part of a picnic too and stored in airtight containers. The peppers, courgettes and chicken can be used within 2-3 days.Step 6
Tip: this dish is delicious served with Beronia Viura - it's zingy citrus flavours marry on the rich creamy palate.