Ingredients
- 175 grams Boneless Chicken Leg and Thigh Meat
- 100 grams Lettuce
- 50 grams Tomato
- 100 grams Cucumber
- 30 grams Olives Try this one
- 50 grams Feta Cheese
- 2 Tbsp olive oil I use this one
- 1 Tbsp Full Fat Greek Yogurt
- 1/2 Tbsp Butter I recommend this one
- 1 Tsp Lime or Lemon Juice
- 1/2 Tbsp Olive oil for marinating
- 1/2 Tbsp Apple Cider Vinegar I recommend this one
- 1 Tsp Dried Herb Seasoning Mix Try this one
- 1/2 Tbsp Bacon Fat for frying
- Pepper
- Cayenne Pepper
Servings: servings
Units:
Instructions
- Marinate the chicken with salt, pepper, mixed herbs, apple cider vinegar and olive oil.
- Heat the bacon fat in a frying pan and add the chicken. You can use olive oil, butter, ghee etc if you don’t have bacon fat
- Cook the chicken on one side for about 2-3 minutes and flip over. Add the butter then to the pan and baste the chicken
- Once cooked remove the chicken and set aside. Make sure you pour out all the residual fat from the pan on the chicken as well.
- Once the chicken has rested, pour out all the resting juices and set aside
- In a mixing bowl take the yoghurt, olive oil, lemon juice, resting juices and mix well together. Season with salt, pepper and cayenne.
- Slice all the veggies and place them in your bowl.
- Slice and add the chicken to the salad bowl. Crumble in the feta cheese and finally pour over that salad dressing
- Serve