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 delicious chicken and Mediterranean vegetable salad ready in under 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
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 oven to 200°C. Line 2 large baking trays with baking paper. In a large bowl, mix together tomato, onion, capsicum, and zucchini. Drizzle with oil, add garlic and lemon zest, season with salt and pepper, then toss everything together.
Spread the tomato mixture evenly on the prepared baking trays. Bake for 20-25 minutes until the vegetables are tender and lightly golden.
Combine chicken and tomato mixture in a large bowl. Drizzle with fresh lemon juice, sprinkle with aromatic oregano, toss gently, then finish with crumbled feta and a dash of freshly ground pepper.

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