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
Ingredients
Serves 4
Lemon Basil Dressing
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.
