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.
