Herbed Chicken Peach Feta Salad Food

PEACH, FETA AND PECAN SALAD

Steps:

• Wash and dry the mixed spring greens and set aside.
• Slice peaches, dice feta and mince the red onion.
• Whisk together olive oil, white wine vinegar, honey and black pepper.
• Toss half the dressing over the mixed greens. Add all the rest of the ingredients to the mixed greens and toss with remaining dressing.

FETA & HERB GREEK SALAD WITH CHICKEN

Steps:

• Preheat the broiler.
• Toss the chicken in a large bowl with 1/4 cup of the Greek Feta Herb Vinaigrette and sprinkle with salt and pepper. Set aside while you assemble the salad.
• Lay the romaine on a large deep platter (or 4 wide, shallow bowls). Top with the tomatoes, bell pepper, cucumbers and olives.
• Arrange the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 8 minutes per side. Let the chicken cool for a few minutes and then slice.
• Serve the warm chicken on the salad. Sprinkle with the pita chips and feta. Drizzle with the remaining vinaigrette.

HERBED CHICKEN, PEACH & FETA SALAD

Steps:

• Pour the boiling-hot stock over the bulgur in a large bowl. Cover with cling film and set aside for 15-20 mins until the stock has been totally absorbed and the grains are tender.
• Meanwhile, slice or tear the chicken into bite-sized pieces, and cut each peach into 12 wedges. Whisk the dressing ingredients together with some seasoning.
• When the bulgur looks dry and has swollen up in the bowl, remove the cling film. Fluff it up with a fork and let cool.
• Roughly chop the herbs just before serving, then toss into the bulgur. Spread over a large platter, then top with the chicken, peaches, pecans and feta. Roughly toss everything together a little. Drizzle over the dressing to serve.

CHICKPEA, FETA AND BULGUR WHEAT SALAD

Steps:

• Place the bulgur wheat and boiling water in a pan, place the pan on a high heat and bring back to the boil. Clamp a lid on and turn the heat off completely (move off the burner if you are on electric) and leave for 10 minutes, until the bulgur wheat has absorbed all the water and tastes cooked, but is still a bit nutty in texture. It shouldn't be mushy. (The back of the packet often suggests cooking bulgur wheat for far too long, resulting in a mushy mess!)
• Meanwhile, prepare the rest of the ingredients for the salad and put them in a large bowl.
• When the bulgur wheat is ready, place in a sieve and rinse under cold water until it is cold. Ensure the bulgur wheat is well drained, then tip it into the bowl with the rest of the salad ingredients and stir to combine.
• Add 4 tablespoons of olive oil to the bowl along with the juice of 1 lemon and a good grinding of salt and pepper. Stir thoroughly to combine.
• If you have time, put the salad into the fridge (covered) for an hour to allow the flavours to develop. (If you don't have the time, don't worry - it's not essential!)
• Serve with warm pittas - I find the easiest way to warm pittas is to toast them. You can even toast pittas from frozen!

GRILLED PEACH, CHICKEN & FETA SALAD

Steps:

• Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
• Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
• Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.