Grilled Chicken, Grape and Feta Salad



300 grams free range chicken thigh
300 grams chat potatoes
100 grams red grapes
80 grams baby spinach
50 grams Feta cheese
10 grams mint
10 grams parsley
1 sprig rosemary
1 eschalot
1 Lebanese cucumber
1 tsp honey*
2 tbsp red wine vinegar*
baguette or other bread*
extra virgin olive oil*
salt & pepper*

*pantry item


– pre-heat oven to 180C
– slice baguette or tear bread
– rinse spinach leaves
– rinse and halve grapes
– peel, halve and thinly slice eschalot
– wash and thinly slice cucumber
– wash mint and pick leaves
– cut potatoes into quarters
– strip leaves from rosemary


1. Half cover potatoes with cold salted water and bring to the boil. Cook, covered, for 6-7 minutes until tender. Drain and toss with rosemary and olive oil.
2. Place bread in a single layer on an oven tray and drizzle with olive oil. Cook in oven for about 8 minutes, or until golden brown. Remove. Cool on tray.
3. Meanwhile, heat an oiled, grill plate or non stick frying pan over a medium to high heat. Season chicken with salt & pepper and cook for about 5 minutes on each side, or until cooked. Remove. Rest for 5 minutes covered with foil. Thickly slice.
4. To make dressing, whisk together olive oil with vinegar and honey, season with salt & pepper. Use a ratio of 3 parts oil to 1 part vinegar.
5. Combine croutons, spinach, grapes, onion, cucumber, mint and parsley on a platter. Top with chicken. Drizzle with dressing. Sprinkle with crumbled feta. Serve salad with a side of rosemary potatoes.

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