Sick to death of the sight of roast anything for the time being? This salad was inspired by things we love: chicken, mielies (corn on the cob), tomatoes, feta and olives. In hindsight, we wonder why we called it the Texas salad. There is nothing Texan about a Greek salad with mielies. Despite this, it’s one of our best-selling salads and has been on the classic menu from the start.
Serves: 4
Ingredients
8 chicken breasts, flattened
2 tbsp olive oil
8 sweetcorn
24 cherry tomatoes, halved
32 calamata olives
200g feta, crumbled
handful basil leaves
2 large handfuls rocket leaves
lemon wedges
For the lemon basil dressing
The juice of 2 lemons
100ml olive oil
A handful of basil leaves
10ml basil pesto
Salt, pepper
Method
Season the chicken breasts and grill in a griddle pan.
To make the dressing, combine all the ingredients in a blender until smooth.
Cook the sweetcorn, cut the kernels off the cob and allow to cool. Toss the corn with the tomatoes, olives and feta. Add a small amount of the dressing and mix again. Combine the corn mixture with the basil and rocket leaves and add the rest of the dressing.
Place the salad mixture into 4 serving bowls and top each with 2 grilled chicken breasts.
Serve with lemon wedges.
