Spicy Feta Butterbean & Chicken Prepable Salad

This is a prep-friendly salad inspired by the Greek dip Tirokafteri. It's spicy, saucy, and packed with nutrients, perfect for summer meals or meal prepping.

By @emthenutritionist

Original recipe source

Cook time: 25 minutes

Servings: 2

Ingredients

• 1 whole red pepper diced
• 0.5 tbsp olive oil
• 0 salt to taste
• 1 heaped tbsp full-fat Greek yogurt
• 1 whole lemon zest zest of
• 0.5 lemon juice juice of half a lemon
• 1 tsp honey
• 60 g feta cheese crumbled
• 1 generous tsp harissa or chili paste of choice
• 0.5 tsp garlic granules
• 0.25 whole red onion finely diced
• 200 g butter beans drained
• 135 g shredded chicken breast cooked
• 1 handful cherry tomatoes halved
• 1 handful Kalamata olives halved
• 0.25 whole cucumber deseeded and diced
• 1 small handful fresh parsley chopped
• 0 airtight container for storage
• 0 black pepper to taste
• 0 salt to taste

Instructions

1. Preheat the oven to 200°C (392°F) fan setting. Dice the red pepper and roast with a little olive oil and salt for 20-25 minutes until softened and slightly charred.
2. In a large bowl, whisk together Greek yogurt, lemon zest, lemon juice, honey, crumbled feta, harissa, and garlic granules to form a creamy dressing.
3. Add the roasted red pepper, finely diced red onion, drained butter beans, shredded chicken, halved cherry tomatoes, halved Kalamata olives, diced cucumber, and chopped parsley into the bowl with the dressing.
4. Toss everything together until evenly coated in the dressing. Refrigerate in an airtight container for up to 3 days.
5. Serve the salad, adjusting salt and pepper to taste at the table.