Chicken Luncheon Meat With Feta and a Greek Salad
Ingredients
- 4 thick slices of Zwan’s Chicken Luncheonmeat, roughly chopped in pieces
- 2 tablespoons of Olitalia oil
- 200g lettuce
- 100g of Emborg Greek Style Cheese
- 4 tablespoons of finely chopped spring onion
- Juice of 1 lemon
Method
- Roughly chop the salad and place into a bowl
- Chop the Emborg Greek Style Cheese and place aside.
- Fry the Luncheon Meat in oil.
- Drizzle some oil and lemon juice on to the salad.
- Plate the salad and sprinkle with the Emborg Greek Style Cheese and luncheon meat.
- Garnish with spring onions and serve.