The other day I was thinking of something new and fresh to take into work for my lunches, rather than the pulled pork slaw I always end up making. I had had some left over feta in my fridge from mya cucumber slad recipe, and thought to myself why not make a Greek Salad to use it up? I’ll also make myself some grilled chicken to serve on the side, and voila, a beautifully summery lunch for work.
So, off to the supermarket I went, dreams of Greek salad in my mind, however black storm clouds were rumbling overhead so I knew I was working with a very small time frame for me to complete my shopping and then walk back home.
Unfortunately when I got home (rather damp due to the storm, though I had my emergency umbrella thankfully. Having lived some time in Brisbane, I am in the habit of always having an emergency umbrella at hand) I realised I had forgotten the pickled red peppers I needed for you know… the Greek Salad.
With a storm now raging outside, I couldn’t head back to the shops which is only about a ten minute walk away but that’s 10 minutes through a storm so, and I realised I needed a new idea and decided to do a bit of an experiment instead!
This Greek Chicken Salad was my result and I couldn’t be happier: it’s light, it’s fresh, and it’s absolutely delicious. It’s also, like most salads, quick and easy to make.
Now, I have mentioned this a thousand times (ok, maybe only a couple of times) how essential it is to salt and drain any moisture rich vegetables (like tomato and cucumber) prior to making a salad to prevent soggy salads, and this recipe is no different.
What Will I Need?
500g chicken, diced
1 tbsp olive oil
400g cheery tomatoes, chopped
1 continental cucumber, sliced or diced
1 red onion, diced
1/2 cup black olives, sliced
1/2 cup natural yoghurt
1 tbsp lemon juice
½ tsp dried mint
½ tsp dried oregano
- In a large pan, heat the oil over high heat, before adding chicken and cooking for 5-10 minutes or until cooked through and starting to colour. Set aside to cool.
- Put tomato and cucumber in sieve and sprinkle with 1/2 tsp table salt and stir through. Set aside to allow excess liquid to drain for at least an hour.
- In a small bowl, combine yoghurt, lemon juice, mint and oregano.
- In a large mixing bowl, combine chicken, tomatoes, cucumber, onions, olives, yoghurt dressing and salt to taste, then toss until well combined.