Chopped Greek Chicken Salad


6 people

Cooking Time

1 hour 15 minutes

Total Time

1 hour 15 minutes

  • ½ large onion, wedges

  • 1 Chicken breast

  • 1 tbsp fresh lemon juice

  • 1 tbsp fresh parsley, chopped

  • 1 cloves garlic, finely chopped

  • 1/2 cups plain full/fat Greek yoghurt

  • 2 tbsp Greek olive oil

  • 1 tsp dried oregano

  • 1/2 tbsp lemon juice

  • 1/2 English cucumber, peeled, seeded, diced

  • pinch of salt and pepper

  • 1 tbsp fresh dill, minced

  • 1 whole wheat pita pocket flatbread

  • 3 Roma or cherry tomatoes

  • 1 red onion, sliced

  • 1 cup green olives, chopped

  • 1 bell pepper, seeded and diced

  • 2 lime wedges

  • 1 Iceberg salad

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    Step 1

    Grate the cucumber and let sit in a sieve overnight in the fridge.

    Combine the cucumber, yogurt, garlic, oil, lemon juice, salt and pepper in a bowl. Refrigerate for at least 2 hours

    Step 2

    In a bowl mix lemon juice, oregano, pepper, salt and garlic. Pour lemon mixture over chicken breast. Roast the chicken breast in a hot pan, 4 minutes each side, until cooked.

    Step 3

    Remove the chicken from the pan, cut into bite-size pieces. Sweat the onions in the same pan until cooked. Mix with the chicken bites.

    Step 4

    To serve, fill each pocket flatbread with tomato slices, chicken, iceberg salad and top with tzatziki and a squeeze of lime juice.

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