Rosemary chicken Greek salad

Author: Amanda Lennon - Chef, Food Editor

Photographer: Cath Muscat

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Taste the Mediterranean with our gluten-free, low-cal salad bursting with fresh ingredients and zesty flavour.

Serves: 4

Time to make: 15 mins

Ingredients

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500g skinless chicken breast fillets, trimmed
cooking spray oil
2 teaspoons finely chopped garlic
2 tablespoons chopped fresh rosemary
80g (⅔ bag) mixed lettuce leaves
2 vine-ripened tomatoes, cut in wedges
1 Lebanese cucumber, halved lengthways, cut in 1cm-thick slices
1 green capsicum, halved, deseeded, cut in 2cm pieces
2 small red onions, halved, thinly sliced
½ cup pitted kalamata olives, drained, sliced
80g feta cheese, crumbled
1 lemon, cut in wedges, to serve

Instructions

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1 Heat a large non-stick frying pan over a medium heat. Spray chicken with cooking oil. Season with black pepper. Add to pan and cook for 4 minutes. Turn, top with garlic and cook for 4 minutes until brown and cooked through. Transfer to a plate. Sprinkle with rosemary. Cover with foil and set aside for 5 minutes to rest.

2 In a large bowl combine lettuce, tomatoes, cucumber, capsicum and onions.

3 Divide salad among serving plates. Use a sharp knife to cut chicken in 1cm-thick slices and arrange over the salad. Top with olives and feta. Serve with lemon wedges.

Nutrition Info (per serve)

Calories 301cal

Kilojoules 1260kJ

Protein 34g

Total fat 15g

–Saturated fat 5g

Carbohydrates 10g

–Sugars 7g

Dietary fibre 4g

Sodium 1460mg

Calcium 160mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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