Greek chicken salad
- July 2009
- Serves 4
- Takes 10 min to make, 15-20 min to cook, plus marinating
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.
- 31.7g (9.2g saturated)
- 3.4g (3g sugar)
- 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
- 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.
- 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.
- 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.
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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