Feta and Dill Chicken Salad with Lemon Yoghurt
By Joe
Source: Serious Eats — Amanda Luchtel, Feta Chicken Salad.
A feta chicken salad recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position plus heat oven to 200°C (205 °C). Line a rimmed baking tray with foil. Put chicken breasts, skin side up, on a ready sheet. Brush all over using oil and season with 1 kosher salt and (1/2 teaspoons) pepper (3/4 teaspoon). Roast till the thickest part of the breast registers 70°C (58°C) in the middle, 40 to 55 minutes. Cool to room temperature, around 40 minutes. Take out meat from bones plus discard skin and bones. Cut chicken in 1.3 cm cubes (around 4 cups). Mix mayo, yogurt, parsley, dill, lemon zest and juice, leftover 1/2 teaspoons kosher salt, and leftover 1/4 teaspoon black pepper in a big bowl. Add chicken, spring onions, and feta and lightly fold till everything is uniformly mixed. Taste and add salt if it needs it with salt and pepper. Offer with lettuce, in a wrap, or as a sandwich.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
34.4 g protein for 363 kcal = 9.5 g per 100 kcal, so protein gives about 38% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 1.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 71 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 363 kcal |
| Protein | 34.4 g |
| Carbohydrate | 3.1 g |
| of which sugars | 0.9 g |
| of which free sugars | 0.1 g |
| Fat | 23 g |
| of which saturates | 7.3 g |
| Fibre | 0.3 g |
| Salt | 2.27 g |
Protein per 100 kcal
9.5 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
