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+ servings

Greek Chicken Salad

Lemon herb chicken, salty feta and crunchy vegetables make a fantastic light salad perfect for lunch or dinner.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Karen Humphrey


  • 4 chicken breast halves
  • 1 lemon
  • 12 thyme sprigs approximately
  • salt and pepper to taste
  • olive oil
  • 1 head of Romaine lettuce shredded or ripped into bite sized pieces
  • 3 to matoes chopped (or use a pint of cherry tomatoes)
  • 1 sweet bell pepper cored and chopped
  • 1/2 English cucumber seeds removed with a spoon and sliced into moons
  • 1/2 cup black olives sliced
  • 250 g feta cheese


For the chicken

  1. Lay the chicken out on your cutting board on top of a piece of waxed paper or cling film. Lay another piece of wax paper or cling film over top.
  2. Using a rolling pin, pound the chicken breasts until they are about the same thickness. Remove the top layer of waxed paper or cling film.
  3. Sprinkle the chicken with salt and pepper, then the fresh thyme. Zest the lemon over top, tapping as you go to make the lemon zest fall onto the meat. Drizzle the chicken with about 2 tbsp of olive oil.
  4. Heat a heavy frypan and add about another 2 tbsp olive oil. When it's good and hot, place the chicken in the pan, thyme and lemon side up. Let the chicken cook, sizzling away until the meat has browned before flipping and cooking the other side. Cook until the meat is no longer pink in the middle. You may need to do this in batches.
  5. Remove the cooked chicken to a plate to cool to room temperature. When the chicken has cooled, slice thinly.

For the salad

  1. To make individual salads, place a handful of Romaine into a bowl. Top with tomatoes, cucumber and peppers. Add about 1/2 of a chicken breast, then 2-3 tbsp of crumbled feta and some sliced olives.
  2. Serve the salad immediately with your favourite dressing. We love President's Choice roasted garlic vinaigrette

Recipe Notes

The chicken can be made up to a day ahead of time.