Greek salad with chicken and a whole-grain pita

Ingredients

• chicken: 1 serving, about 140 g
• vegetables: 1 large plate, about 220 g
• feta: a small piece, about 30 g
• pita: 1 small, about 55 g

Instructions

1. Cut the chicken up and fry it for 5–6 minutes until browned, salting it beforehand. Let it cool to warm: hot chicken in a salad scalds the vegetables and draws the water out of them.
2. Cut the vegetables into large pieces. A Greek salad is cut in chunks, not shreds: cut small, they weep and the salad starts to swim.
3. Salt the cucumber and tomatoes separately 5 minutes before assembling and pour off the juice that comes out. Then the dressing stays a dressing rather than watered-down oil.
4. Do not crumble the feta to dust: in pieces you taste it, crumbled it dissolves into the dressing and all that is left of it is salt.
5. Warm the pita in a dry pan, a minute a side. Dress with oil and lemon just before serving.

Nutrition

Contains: Dairy, Gluten

Swaps

• The meat can be swapped for fish 150-170 g, tofu 170 g or legumes 160 g.
• Chicken and turkey can be swapped 1:1 by weight.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.
• If you don't have fresh vegetables, use frozen ones without sauce at the same weight.
• Cheese can be swapped for cottage cheese 80-100 g or tofu 100 g.

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