Chicken and Spinach Salad with Greek Vinaigrette and Feta

Chicken and Spinach Salad with Greek Vinaigrette and Feta

Ready in minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, January 27, 2019.
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Ingredients

SALAD

  • 1 pack diced pumpkin
  • ½ beetroot, diced 2cm
  • ½ red onion, roughly chopped
  • 1 carrot, diced 2cm
  • 1 pack chicken spice mix
  • ½ pack baby spinach
  • 1 pack Greek dressing

CHICKEN

  • 1 pack lean chicken breasts

TO SERVE

  • 25g feta cheese, crumbled
  • 1 pack toasted super seeds

Steps

  1. Preheat BBQ grill or hot plate to medium-high (if using). Preheat oven to 220ºC.
  2. Prep & cook salad. Toss all salad ingredients (except spinach and Greek dressing) with ¾ tsp oil on a lined tray and season. Bake for 18-20 minutes, until tender.
  3. Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season.
  4. Cook chicken. Heat ¾ tsp oil in a fry-pan on medium-high heat and cook chicken for 3-5 minutes each side (depending on thickness), until golden and cooked through. Alternatively, cook on BBQ. Rest, covered.
  5. Finish salad. Add spinach and dressing to tray with roasted vegetables. Toss to combine and season.
  6. Serve salad topped with chicken, feta and super seeds. READY

Nutritional Information

Energy 1702 kj
407 kcal
Protein 37.5g
Carbohydrate 17.5g
Fat 19.3g