Greek Chicken Salad

2011 greek chicken salad

Take the classic Greek salad and give it a twist with some lemon-marinated chicken and a zesty herb dressing.


  • 1/3 cup extra virgin olive oil
  • 1 lemon, juiced
  • 2 garlic cloves, crushed
  • 1 Tbsp red wine vinegar
  • 1 1/2 tsp dried oregano
  • 500g chicken breast fillets, cut horizontally into 2 thin fillets
  • 1 baby cos lettuce, trimmed, chopped
  • 200g Solanato tomatoes, halved
  • 1 Lebanese cucumber, thinly sliced
  • 1 avocado, deseeded, thickly sliced
  • 2/3 cup pitted Kalamata olives
  • 70g feta, coarsely crumbled
View Method Greek Chicken Salad


  1. Whisk oil, lemon juice, garlic, vinegar and 1 tsp oregano together in large bowl and season. Pour half the oil mixture in a shallow dish, then add chicken, turning to coat.
  2. Heat a greased barbecue grill on medium-high heat. Cook chicken for 4 minutes on each side or until cooked through. Transfer to a board and thickly slice.
  3. Meanwhile, place lettuce, tomato, cucumber, avocado and olives in a bowl. Add remaining oil mixture, gently toss to combine, then season.
  4. Divide salad among bowls, top with chicken and feta, and serve sprinkled with remaining oregano.
View Ingredients Greek Chicken Salad
View Method Greek Chicken Salad
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