Paprika & Chilli Chicken with Cucumber & Watermelon Salad
Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 4.78 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 500grams boneless chicken drumstick fillets with paprika & chilli
- 4 white Lebanese bread rounds
- 1 Lebanese cucumber, thinly sliced into rounds
- 1.50kilograms watermelon, seedless
- 1/4 cup pitted Kalamata olives
- 1/2packets South Cape Danish style fetta, crumbled into large pieces
- 1/4 cup French dressing
- 1/4 bunch mint, leaves picked
- 1tablespoons extra virgin olive oil
Description
Add a refreshing burst of flavour to your weekly summer dinner menu with tasty seasoned chicken drumsticks on a platter of cucumber, olives, watermelon and feta.
Instruction tip
Healthier swap:Use reduced-fat Greek-style feta and wholemeal Lebanese bread. If you have time, make your own dressing by mixing 2 tbs lemon juice with 1 tbs extra virgin olive oil.
Method
Step 1 of 4
Heat oil in a large frying pan over medium heat. Add chicken and cook for 5 minutes each side or until golden and cooked through. Transfer to a plate. Loosely cover with foil and rest for 5 minutes.
Step 2 of 4
Meanwhile, heat a chargrill pan over medium-high heat. Cook bread, in batches, for 30 seconds each side or until heated through. Transfer to a plate. Cover to keep warm.
Step 3 of 4
Thickly slice watermelon. Remove rind from watermelon and cut flesh into 4cm chunks.
Step 4 of 4
Arrange watermelon on a platter with cucumber, olives, feta and dressing. Top with chicken and mint. Season with freshly ground black pepper. Serve with bread torn into large pieces.
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