Greek spatchcock chicken salad recipe
Created by the Tesco Kitchen
This big fat chicken salad is loaded with all of your delicious, usual Greek salad suspects plus golden halloumi croutons and juicy, succulent chicken. All coated in a lemony dressing whisked together with the leftover juices of the chicken, a delicious Sunday roast alternative.
See method- Serves 6
- Takes 1 hr 10 mins
- 991 calories / serving
- Gluten-free
Ingredients
- 1 x medium 1.7kg whole chicken
- 1 tbsp Tesco Finest Greek extra-virgin olive oil
- 225g pack halloumi, cut into cubes
- 250g asparagus tips, woody ends removed, halved
- 1 x twin pack romaine lettuces, cut into chunks
- ½ cucumber, sliced into half moons
- 80g cherry tomatoes, halved
- 40g pitted black olives, halved
- ½ red onion, thinly sliced
- ½ 30g pack fresh mint leaves, leaves stripped
- ½ 30g pack fresh flat-leaf parsley, roughly chopped
- warm pittas, to serve (optional)
For the chicken marinade
- 5 tbsp Tesco Finest Greek extra-virgin olive oil
- ½ tbsp dried dill
- ½ tbsp dried oregano
- ½ tsp dried crushed chillies
- 3 garlic cloves, finely minced
- 1 lemon, zested
For the dressing
- 1 tbsp Tesco Finest Greek extra-virgin olive oil
- ½ tbsp dried oregano
- 1 garlic clove, finely minced
- 1 lemon, juiced
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
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Shop ingredientsEach serving contains
- Energy
- 4115kJ 991.0kcal
- Fat
- 74g
- Saturates
- 23g
- Salt
- 3.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 8.9gProtein 71.0gFibre 4.3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Mix together all the ingredients for the chicken marinade in a small bowl, season to taste and set aside whilst you prepare the chicken.
- To spatchcock the chicken, place it breast side down, with its legs towards you. Using sharp kitchen scissors, cut through the bones and flesh alongside both sides of the backbone. Remove the spine and freeze it to make stock in the future.
- Turn over and press down firmly between the breasts with the palm of your hand to snap the breast bone (this helps it lay flat).
- Place the chicken in a roasting tin and pour over the marinade. Season and massage the marinade all over.
- Roast for 50 minutes. The skin should be golden brown and the juices should run clear from the thickest part of the thigh. Rest the bird for 10 minutes before portioning into breasts, legs and wings. Slice the breast into chunks, remove the meat off the legs and wings along with some of the crispy skin.
- Heat a frying pan with 1 tbsp olive oil on a medium heat. Add the halloumi and cook for a couple of minutes on each side or until golden brown. Remove the halloumi and in the same pan, add the asparagus. Season and fry for 10 minutes or until slightly charred and tender.
- Add the lettuce, cucumber, tomatoes, olives, red onion, asparagus, chicken pieces and halloumi croutons into a large serving bowl. Scatter over the fresh mint and parsley.
- For the dressing, pour any chicken fat from the roasting tray into a bowl with the other dressing ingredients. Mix well before drizzling over the salad. Toss everything together and serve in individual bowls. Accompany with some warm pittas if you’d like.
- See more recipes from the Tesco Kitchen
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
