Baked Chicken Greek Salad
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This Baked Chicken Greek Salad is perfect for summer entertaining or just a delicious evening meal on the back deck enjoying the cooler breeze after a hot day. This recipe is courtesy of Sandi Cooper Naturopathy.
Ingredients:
- 1 kg chicken breast, cut in to 1-2 cm wide strips
- 1 cup breadcrumbs, gluten free crumbs or almond meal
- Zest of 1 lemon
- 1 tablespoon Greek seasoning mix
- ½ teaspoon salt
- 2 free range eggs
- ½ cup flour (I used sorghum, you could use rice, spelt, plain flour)
- Greek Salad
- Baby cos heart- washed, dried and chopped
- 1 Lebanese cucumber, cut in to quarters lengthwise then into 1 cm pieces
- ½ punnet Cherry tomatoes- halved
- ½ red capsicum, cut into 2x2cm pieces
- ¼ cup black olives, halved
- 1 piece feta, cubed (I use sheep feta)
- 1 avocado, diced
Dressing Ingredients:
- 4 tablespoons extra virgin Olive oil
- 2 tablespoons red wine vinegar
- Pinch salt
- ½ tablespoon Dried oregano
Method:
- Preheat oven to 200°
- Place flour in one bowl, eggs in another and breadcrumbs/almond meal, lemon zest and Greek herbs in to another. Whisk the eggs and season the flour.
- Roll each chicken strip in flour, then egg, then the seasoned crumb mix and place on a baking tray (lined with baking paper if needed). Repeat with remaining strips.
- Spray with olive oil spray or drizzle with a little olive oil and bake for 10-15minutes until golden and cooked through. (This will depend on the size of your chicken strips).
- Meanwhile assemble the salad in a bowl.
- To make the dressing whisk the vinegar, salt and dried oregano. While whisking very slowly drizzle in the olive oil, bit by bit to emulsify the two together and create a delicious dressing.
- Dress your salad to taste and season if necessary.
- Serve your chicken strips with the Greek salad on the side and enjoy!