Greek chicken salad

  • Portion size: Serves 4
  • Takes 10 min to make, 15-20 min to cook, plus marinating
  • Difficulty: easy

This chicken salad, filled with oregano, olives and tomatoes, would also be delicious with grilled lamb or beef steaks. It’s easy on the wallet too, costing around £2.70 a head.

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Ingredients

  • 3 free-range chicken breasts
  • Finely grated zest of 1 lemon, plus a squeeze of juice
  • Handful fresh oregano, chopped
  • 3 tbsp olive oil
  • 6 streaky bacon rashers, cut into 3
  • 70g bag salad leaves
  • 50g black olives
  • ½ small cucumber, peeled, deseeded and sliced
  • 12 cherry tomatoes, halved
  • 100g Greek yogurt
  • 1 garlic clove, crushed
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Method

  1. Preheat the oven to 190°C/fan170°C/gas 5. Place the chicken breasts in a bowl with the lemon zest, oregano and half the olive oil. Season with salt and pepper and set aside to marinate for 10 minutes. Place in a roasting tin and roast for 15-20 minutes until cooked through.
  2. Meanwhile, in a frying pan, dry-fry the bacon until crisp, then drain on kitchen paper. Place the salad leaves, olives, cucumber and tomatoes in a bowl and toss with the bacon.
  3. Mix the yogurt, garlic, lemon juice and the remaining oil together and thin with 3 tbsp water. Season and put into a small bowl. Slice the chicken and put on platter along with the salad. Serve with the dressing.
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Nutrition

  • 472kcals Calories
  • 31.7g (9.2g saturated) Fat
  • 43.2g Protein
  • 3.4g (3g sugar) Carbs
  • 2.3g Salt

Quick wins & tips

Buy a 500g tub Greek yogurt and use it in the chicken salad and minty lamb recipes. It has a two-week shelf life so it’s great for lots of dishes.

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Reviews

jbryans@cacegypt.org

This was a lovely salad to take to work…..and diabetic friendly. I did not have bacon, so I crumbled some crispy pastrami….left out the salad leaves coz of spoiling over time and used sliced cold chicken thigh instead of breast…..divine!!

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