Roast chicken fillet salad

Roast chicken fillet salad

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  • 4
  • Easy
  • Health conscious
  • 15 minutes
  • 25 minutes
  • Vergelegen Chardonnay 2014

You'll need bone-in, skin-on breasts for this light summery supper. Mashed feta, oregano and garlic are stuffed under the skin of the breasts for extra flavour. The tomatoes and lettuce are roasted with the chicken for a little while, making for a unique take on chicken salad.


  • 800 g–1 kg chicken breasts with skin and bone
  • 100 g feta, crumbled
  • 3 T olive oil
  • ½ –1 t dried oregano
  • 1 cloves garlic, crushed
  • sea salt and freshly ground black pepper, to taste
  • 300 g baby tomatoes
  • 100 g Kalamata or black olives
  • 1 large sweet crisp lettuce, quartered
  • For the salad dressing, mix:
  • 2 T lemon juice
  • 1 T red wine vinegar
  • 4–5 T olive oil
  • 1 cloves garlic , crushed
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Preheat the oven to 220°C. Lift the skin of the chicken, leaving it attached on one side. Mash the feta with 1 T olive oil, the oregano and garlic and add a twist or two of pepper. Stuff the feta mixture under the skin of the chicken breasts and cover with the flap of skin.

2. Oil lightly and arrange on a large baking tray lined with baking paper and roast for 10 minutes.

3. Meanwhile, toss the tomatoes and olives with 1 T olive oil, season and add to the roasting tray in the oven. Roast for 10 minutes.

4. Drizzle the lettuce with the remaining olive oil and season to taste. Arrange around the chicken and roast for 4–5 minutes, or until the chicken is golden and tender and the lettuce is starting to brown at the edges. Spoon the dressing over each serving. Serve warm.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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