Texas salad
This salad was inspired by things we love: chicken, mielies, 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.
See more salad ideas from the House & Garden recipe archive
Recipe is shared with permission from tashas Inspired. It's available to purchase at tashas Battersea and found in tashas Cafe Classics by Natasha Sideris
Recipe information
Yield
Serves 4
Ingredients
Lemon Basil Dressing
Preparation
Step 1
Season the chicken breasts and grill in a griddle pan.
Step 2
To make the dressing, combine all the ingredients in a blender until smooth.
Step 3
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.
Step 4
Place the salad mixture into 4 serving bowls and top each with 2 grilled chicken breasts.
Step 5
Serve with lemon wedges.
