As I write the UK is enjoying a fabulous summer. Its a time of barbeques, alfresco eating, white and rose wine and fresh, tasty salads. This dish, calling on the flavours of poor Greece, reminds me of the fabulous trip to the northern vineyards I undertook earlier this year. The combination of feta, mint and cucumber also happens to be a great match for a local Greek White Wine made from the fantastic Malagousia grape variety (specifically the Domaine Gerovassiliou Malagousia). Do try and hunt down this wine (and others made form Malagousia) not only is it a near perfect summer wine but you will be showing support for Greece in its most difficult of times.
Chicken and Cucumber Salad with a Feta and Yoghurt Dressing
- 120g poached chicken breasts
- strips of cucumber
- finely sliced celery
- 200g thick plain Greek Yoghurt
- 100g feta cheese
- 2 tablespoons lemon juice
- place the chicken breast fillets in a litre of boiling chicken stock along with sprigs of thyme, a teaspoon of pepper corns and a lemon thinly sliced. Bring to the boil, simmer for three minutes then remove from the heat, cover and allow to stand for 10 minutes. This quantity of stock can be used for up to 800g chicken.
- Put the feta, yoghurt, lemon juice and seasoning in a processor and mix until smooth. A little water can be added if the sauce is too thick. This makes a large quantity of sauce.
- Using however much chicken and cucumber you like combine with the fresh herbs and sliced celery and pour a little of the dressing over the top. Serve with extra dressing on the side.