Prepare Salad

  • Hellmann’s® Greek Vinaigrette Dressing 30 ml
  • Red leaf lettuce 125 ml
  • Butter lettuce 125 ml
  • Baby spinach 125 ml
  • Feta Brined Chicken, see related recipe 120 ml
  • Oil marinated olives 15 ml
  • Pickled Apple Medley, see related recipe 55 ml
  • Savoury Streusel, see related recipe 15 ml
  • Pickled Feta, see related recipe 60 ml

Prepare Pickled Feta

  • Champagne vinegar 625 ml
  • Sugar 125 ml
  • Salt, Iodized
  • garlic clove
  • Bay leaf 1 ea
  • Thyme 1 ea
  • Shallot, sliced 1 each
  • Black Pepper 5 ml
  • Ice 125 ml
  • Fettuccine 900 g

Prepare Feta Brined Chicken

  • Water chestnuts 950 ml
  • Sugar 125 ml
  • Pickled Feta 120 ml
  • poitrines de poulet 2 ea
  • Lemon, halved 1 ea
  • Salt 125 ml

Prepare Pickled Apple Medley

  • Champagne vinegar 625 ml
  • Water 120 ml
  • garlic clove 1 ea
  • Bay leaf 1 ea
  • Sugar 250 ml
  • Salt 5 ml
  • Red apple, sliced 115 g
  • Green apple, sliced 115 g

Prepare Savoury Streusel

  • Almond flour 500 ml
  • cassonade 250 ml
  • Butter, unsalted, cold 125 ml
  • Oregano, fresh, chopped 15 ml
  • Thyme, fresh, chopped 15 ml
  • Black pepper, course ground 8 ml
  • Salt 15 ml
  1. Prepare Salad

    Combine Hellmann’s® Greek Vinaigrette Dressing with salad greens and toss until evenly coated. Top salad with Pickled Feta, Feta Brined Chicken, olives, Pickled Apples and the Savoury Streusel.
  2. Prepare Pickled Feta

    Combine all ingredients except the ice and feta cheese and bring to a boil, stirring to dissolve salt and sugar. Add ice and allow to cool to room temperature and add feta, allow to marinate overnight under refrigeration.
  3. Prepare Feta Brined Chicken

    Combine the water, salt, and sugar on high heat, whisking until dissolved. Let cool to room temperature and then add feta cheese and blend in a blender until uniform.

    Add chicken breast and lemon and let marinate 8 hours or overnight.

    Grill chicken until fully cooked through and reserve for service.

  4. Prepare Pickled Apple Medley

    Combine all ingredients except the apples and bring to a boil, stirring to dissolve salt and sugar. Allow to cool to room temperature and add apples, allow to marinate for 1 hour or until taste is desired.
  5. Prepare Savoury Streusel

    Combine dry ingredients and herbs in a stand mixer, add butter and beat on low speed until mixture forms a crumble.

    Spread mixture into a layer on a lined sheet pan and bake at 350°F until brown, toasted, and crunchy. Approx. 25 to 30 minutes.

  6. Nutritionals

    Per Serving: Calories 620, Fat 39g, Sat Fat 14g, Trans Fat 0g, Cholesterol 170mg, Sodium 1400mg, Carbohydrate 24g, Fiber 3g, Sugars 17g, Protein 46g


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