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Chicken salad and garlic-cheese bread

Chicken salad and garlic-cheese bread

Cook 30 min 4 people

Summer-essence on a plate – our recipe for Chicken salad and garlic bread with cheese pairs fresh vegetables of delicate flavor with rich homemade dressing. Tenderized to a point of shredding, filleted chicken rest on a bed of mixed lettuce, green beans and red onion. Served with a side of hot garlic bread.

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Chicken salad

  • 1,1 pounds chicken fillet
  • 1 tsp coarse salt

Garlic bread

  • 4 wholemeal pitta
  • 6⅛ ounces mozzarella cubes
  • 2 small, chopped garlic cloves
  • ½ tsp flake salt

Chicken salad, cont.

  • 14 ounces steamed green beans
  • 1 finely chopped red onion
  • 2 tsp finely grated lemon zest
  • 1 tbsp freshly squeezed lemon juice
  • 1 small, finely chopped garlic clove
  • ½ tsp sugar
  • ¼ tsp coarse salt
  • 3½ ounces rinsed mixed baby lettuce leaves


Chicken salad

1. For the Chicken salad: Heat a grill pan until nice and hot – about 4 min. over high heat. Sear the chicken fillets for about 1 min. on each side. Then reduce to medium heat, and cook for approx. 10 min. – turning occasionally.

2. Shred the cooked chicken using 2 forks and sprinkle with salt – if the chicken isn’t cooked through, you can give the shredded meat another 1-2 min. in the grill pan.

Garlic bread

3. For the Garlic bread: Cut the pitas in half and stuff them with approx. 4½ ounces of the cheese. Place the pitas on a baking sheet lined with parchment and bake for approx. 5 min. at 425°F.

4. Remove from the oven and rub each pita with garlic. Sprinkle the pitas with the rest of the cheese, salt and pepper and bake for another 5 min. at 425°F.

Chicken salad, cont.

5. Cut the beans into small pieces. Combine the onions, lemon zest, lemon juice, garlic, sugar and salt in a bowl.

6. Add the beans, lettuce leaves and shredded chicken and mix until everything is coated in dressing, then arrange in 4 bowls. Serve the chicken salad with the warm garlic-cheesy bread.