Greek Chicken Salad

Salty, briny feta and olives, and crunchy, lemony croutons are delightful little flavor bombs, making every forkful of this Greek-style salad a pleasure to eat. It’s one of those salads that works well as a one-dish meal — a great lunch or dinner that comes together in just a few minutes.


10 mins



For the croutons:

  • 2 slices crusty bread, cut into 1-inch squares

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • 1/2 teaspoon oregano

For the salad:

  • 2 heads romaine lettuce, sliced

  • 1/2 small red onion, sliced

  • 2 cucumbers, sliced

  • Handful of pitted kalamata olives, halved

  • 2 cooked chicken breasts

For the dressing:

  • 30g plain yogurt (whole or low-fat)

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • 1 small clove garlic, pressed or grated on a microplane

  • 60g crumbled feta cheese


  1. Spread the cubed bread out on a foil-lined toaster oven sheet pan, or in a skillet if you don't have a toaster oven. Sprinkle the olive oil, lemon juice, and oregano over the bread and toss to coat evenly. Toast the bread or sauté over medium heat for a few minutes, until croutons are browned.

  2. In a large salad bowl, combine the lettuce, onion, cucumbers, and olives. Add the croutons and chicken to the salad bowl with the vegetables. In a small bowl, whisk together all of the dressing ingredients, then pour over the dressing and toss until all of the ingredients are evenly coated.


Kings Lane, Snitterfield, Stratford upon Avon CV37 0QA

TEL.01789 731807

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