Greek Chicken Salad

29th January, 2018




  • 600g Chicken Breast (sliced into strips)
  • 1 cucumber (peeled & diced)
  • 1 cup chopped tomato
  • 1 cup Greek olives
  • 220g feta (cut into bite size cubes)
  • 1 cup rocket

Greek yoghurt chicken marinade:

  • 200g Plain Greek yogurt
  • 60ml olive oil
  • 2 cloves of garlic (crushed/minced)
  • 1 tsp chopped fresh oregano
  • 1/2 tsp sea salt
  • 1/2 tbs lemon zest
  • 1 tbs fresh lemon juice
  • freshly ground pepper to taste

Greek lemon dressing

  • 120ml fresh lemon juice
  • 2 tbs lemon zest
  • 120ml olive oil
  • 1 tsp fresh chopped oregano
  • 1 tbs fresh chopped basil
  • 1 tsp dried crushed red pepper seeds
  • 2 large (or 3 small) garlic cloves (crushed/minced)
  • Fresh ground pepper to taste






  1. Whisk together ingredients for the yogurt marinate. Add chicken, coat well and leave to marinate a minimum of 3 hours in refrigerator.
  2. Whisk together the ingredients for Greek Lemon Dressing, and refrigerate until ready to use.
  3. When chicken is ready to grill, oil the grill plates and preheat the grill. Put chicken on then reduce heat to medium. Turn after 5-6 minutes, remove when cooked through (they will be almost done when turned).
  4. Add the cucumber, tomato, olives, feta and rocket to a large bowl. Mix.
  5. Chop the chicken into bite size chunks, and add the salad mixture. Pour the lemon dressing in and stir well.
  6. Cover and refrigerate a minimum of 3 hours before serving (overnight is even better).



Serve with Kelkin Rice Cakes.


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