Filter
Reset
Sort ByRelevance
Jessica Clara Noelle Grant
Greek chicken skewers with baby salad
Greek chicken skewers with a salad of celery, baby potatoes, olive white cheese, Greek yogurt and fresh parsley.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the potatoes for 5-6 minutes until done and drain in a heated oven. Spoon the chicken skewers with the oil into a bowl. Heat the grill pan and toast the chicken skewers in brown and cooked until 7-8 min.
-
In the meantime, cut the parsley. Stir in a bowl the yogurt with the oil and half of the parsley into a sauce. Season to taste with pepper and salt. Cut celery into pieces and halve the olives.
-
Scoop the baby potatoes, celery, olives and cheese cubes into the yoghurt dressing. Divide the baby salad over the plates. Place the chicken fillets next to it. Sprinkle the rest of the parsley over it.
Blogs that might be interesting
-
30 minMain dishbaby potatoes, shallots, half-to-half-chopped, medium sized egg, Japanese breadcrumbs, ground nutmeg, ground cloves, salt, peanut oil, grated beetroot, cranberry compote, salad mix,Danish meatballs with beetroot and potato huts -
20 minMain dishciabatta Bread, onion, gold salami, oil, potato slices, black olives, Eggs, cuisine garlic and fine herbs, vinegar, iceberg lettuce with frisée,potato tortilla with salami and olives -
15 minMain dishfrozen cod fillet, garlic, traditional olive oil, Provencal wok vegetable, dry white wine, tomato frito, dried Provençal herbs, fresh baguette,super fast fish stew -
45 minMain disholive oil, pork fillets, garlic, fresh thyme, Kalamata olives, White wine, green beans, tomatoes (small to),stewed pork steaks with olives, green beans and tomato
Nutrition
550Calories
Sodium24% DV580mg
Fat40% DV26g
Protein94% DV47g
Carbs11% DV33g
Fiber28% DV7g
Loved it