Name: Greek-style roast chicken salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Cuisine: greek
Ingredients: 200g Perino tomatoes, halved; 1 large red onion, cut into wedges; 1 large red capsicum, seeded, thickly sliced; 2 zucchini, halved lengthways, thickly sliced; 36.40 gm olive oil; 2 garlic cloves, crushed; 1 lemon, rind finely grated, juiced; 1 Hot Roast Chicken, skin and bones removed, meat coarsely shredded; 62.50 ml oregano leaves; 80g marinated fetta, crumbled

Greek-style roast chicken salad

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Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Quick and vibrant Mediterranean chicken salad ready in 30 minutes.

Ingredients:

200g Perino tomatoes, halved
1 large red onion, cut into wedges
1 large red capsicum, seeded, thickly sliced
2 zucchini, halved lengthways, thickly sliced
36.40 gm olive oil
1 lemon, rind finely grated, juiced
1 Hot Roast Chicken, skin and bones removed, meat coarsely shredded
62.50 ml oregano leaves
80g marinated fetta, crumbled

Instructions:

Preheat your oven to 200°C. Line 2 large baking trays with baking paper. In a large bowl, combine tomato, onion, capsicum, and zucchini with oil, garlic, and lemon rind. Season well and mix everything together.
Spread the tomato mixture evenly on the prepared baking trays. Bake for 20-25 minutes, or until the vegetables are tender and lightly golden.
In a spacious bowl, combine the chicken and tomato mixture. Drizzle with fresh lemon juice, sprinkle with fragrant oregano, and toss everything together. Finally, add crumbled feta on top, and season with a pinch of pepper.

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