Greek Chicken Salad




321 per portion


for the marinade:

1 tbsp extra virgin olive oil

2 tsps red or white wine vinegar

2 tsps fresh lemon juice

1 tsp Dijon mustard

1 garlic clove, finely chopped

a pinch of salt and black pepper

1 tsp dried oregano

for the salad:

200g chicken breast, diced

2 handfuls of mixed lettuce leaves

40g cucumber, sliced

2 ripe salad tomatoes, sliced

20g green or black olives, sliced

30g feta cheese, diced

a small pinch of salt and black pepper

a few fresh basil leaves

for the dressing:

2 tsps extra virgin olive oil

a drizzle of balsamic vinegar

How To

Place the marinade ingredients in a bowl and stir.

Add the chicken and stir well.

Leave to marinate for up to a maximum of 30 minutes, or cook straight away if preferred.

Prepare a medium grill. Place the chicken onto a foil-lined grill tray.

Grill the chicken for around 8 minutes, turning halfway during cooking time.

Divide the salad ingredients between two serving bowls. Add the cooked chicken. Drizzle the oil and balsamic vinegar over the top and serve.

Store any leftover chicken in an airtight container and refrigerate for up to 3 days.

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