Kings Lane, Snitterfield, Stratford upon Avon CV37 0QA

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©2019 by THE FARM Stratford-Upon-Avon

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.