Its 40ºc today, 1ºc cooler than yesterday, not much cooler, is it? Though it has been windy, we could hardly take any comfort from the easterly desert wind. Feels a little like being roasted in a fan-forced oven. For a hot day like this, I wonder who would care to stand in front of a hot stove, it would be asking for it, wouldn't it? I wouldn't bother BBQing either, plainly, it just too hot, and who would want to punish themselves like that eh? Thank God there is salad and salad isn't just greens, the variety is surprisingly huge. I have collected about 30 salad recipes so far and I am still adding to my collection. This is an easy and delicious summer salad, why don't you give it a try when you can't be bothered cooking?
Greek Chicken Salad
You need to purchase a large barbecued chicken, weighing approx. 900g for this recipe.
Serve 4 fat 52.4g per serve kj 4226 per serve (1009 cal)
375g small shell pasta
¼ cup coarsely chopped fresh oregano (herb)
¼ cup (125ml) olive oil
½ cup (60ml) lemon juice
3 cups (480g) shredded cooked chicken
1 medium red onion (170g), sliced thinly
500g cherry tomatoes, quartered
2 lebanese cucumbers (260g), chopped coarsely
1 large green capsicum (350g), chopped coarsely
1 cup (120g) seeded kalamata olives
280g jar marinated artichoke hearts, drain, chopped coarsely
200g fetta cheese, chopped coarsely
- Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.
- For dressing, place 2 tablespoons of the oregano, oil and juice in screw-top jar; shake well.
- Place pasta in large bowl with chicken, onion, tomatoes, cucumbers, capsicum, olives, artichoke hearts, cheese and dressing; toss gently to combine. Top salad with remaining oregano.
Tip: You can use your favorite kind of pasta for this recipe. Use the oil from the artichokes to make the dressing if you wish. Get husband to shred the chicken while you prepare other ingredients. hehe.
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