Recipes

Mediterranean chicken salad

Dec 12 11:16am

Cook Time	Serves
ready to eat in 30 mins	6-8

Ingredients

1 barbecued chicken, shredded
400g can artichoke hearts, drained and quartered
6 egg tomatoes, quartered
1 small fennel bulb, sliced
1 small red onion, sliced into thin rings
1 Lebanese cucumber, peeled and sliced
12 Kalamata olives
125g feta cheese, cubed
3 hard-boiled eggs, peeled and quartered
1/3 cup chopped fresh basil

For garlic dressing
1/2 cup (125 ml/4 fl oz) olive oil
2 tbsp white-wine vinegar
1-2 cloves garlic, crushed
1 tsp Dijon mustard
1/2 tsp dried oregano
1/2 tsp caster sugar

Here's how
1. Place the chicken, artichoke, tomatoes, fennel, onion, cucumber and olives in a large bowl and toss to combine.
2. To make garlic dressing: Put all the dressing ingredients in a jar and shake to combine. Pour the dressing over the chicken mixture and mix well.
3. Add the feta, eggs and basil to the bowl. Gently mix in so as not to break up the eggs and feta. If preferred, arrange the eggs on top of the salad.

Source: Fast Chicken (Murdoch Books)