A beautiful fresh and creamy salad combining salty feta, cherry tomatoes, olives and the sweet flavors of pesto and corn. This Texan Greek salad is great served with grilled chicken.
- 150 grams Chicken breast
- Olive oil, as needed
- ¼ whole Lemon, Zest And Juice
- 25 grams Black olives
- 40 grams Cherry tomatoes
- 100 grams Sweet corn
- 1 bunch Rocket
- 50 grams Feta cheese
- 1 tbsp Pesto
Lightly drizzle the chicken with a little olive oil and lemon zest. Season with salt and pepper. Place in preheated oven at 180°C (355°F) for 15 minutes. Once cooked, remove from the oven and let rest for 5 minutes before cutting into strips.
While the chicken cooks, in a bowl, combine the olives, tomatoes, sweet corn and arugula. Crumble the feta into the salad and mix. Combine lemon juice and pesto in a small bowl.
When ready to serve, add the pesto mixture to the salad and toss. Place the sliced chicken over the salad.