Greek-style Chicken Salad

Ingredients

• 225g Greek yoghurt divided
• 1 lemon zest and juice, divided
• 2 garlic cloves grated
• 1.5 tsp dried oregano divided
• 1/2 tsp freshly ground black pepper divided
• 7 tbsp extra virgin olive oil divided
• 650g chicken breasts
• 1 tsp salt divided
• 1 tbsp red wine vinegar
• 300g tomatoes cut into chunks
• 1 cucumber cut into chunks
• 1/2 red onion thinly sliced
• 90g mixed leaves
• 145g kalamata olives drained
• 150g feta cheese cubed
• 4 Greek‑style flatbreads 1 each

Method

1. Marinate the chicken

   Make the marinade: zest the lemon into a large bowl (keep the lemon for later), then stir in 180g of the yoghurt, 1 tbsp olive oil, the grated garlic, 1 tsp dried oregano and 1/4 tsp black pepper. Butterfly the chicken breasts (slice horizontally to create thinner, even pieces) and season with 1/2 tsp salt. Add to the marinade and coat well, then marinate for at least 30 minutes, or overnight in the fridge for deeper flavour.

2. Make the yoghurt sauce

   While the chicken marinates, juice the lemon into a small jug (you need about 3 tbsp). Make the yoghurt sauce: mix 3 tbsp of the yoghurt with 1 tbsp of the lemon juice, 1 tbsp olive oil, a pinch of salt and 1 tbsp water until smooth and pourable. Cover and chill until serving.

3. Make the dressing

   Whisk the remaining 2 tbsp lemon juice in a small bowl with 3 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp salt and 1/4 tsp black pepper.

4. Prepare the salad

   Cut the cucumber and tomatoes into bite-sized chunks. Thinly slice the red onion, toss it with a pinch of salt and leave for a few minutes to soften. Add everything to a large bowl with the mixed leaves and olives. Cut the feta into bite-sized cubes and add to the salad.

5. Heat the pan

   Heat a frying pan over medium heat with 1 tbsp of the olive oil (or use a griddle pan over medium-high heat for char lines). Remove the chicken from the marinade, letting excess drip off. The chicken cooks in two batches so the pan is not crowded.

6. Cook the chicken in batches

   Cook the first batch for 2–3 minutes undisturbed until lightly golden (or lightly charred on a griddle), then turn and cook for a further 2–3 minutes. Reduce the heat to medium-low and cook for 3–5 minutes, turning occasionally, until cooked through with no pink in the centre. Remove the chicken to a board and loosely cover while you cook the second batch, using another 1 tbsp olive oil.

7. Rest and slice the chicken

   Transfer the second batch to the board and rest for 5 minutes, then slice all the chicken into thick pieces.

8. Warm the flatbreads

   While the chicken rests, warm the flatbreads in a dry frying pan or griddle for 1–2 minutes per side until soft and lightly charred, or wrap in foil and heat in the oven at 180°C for 5 minutes.

9. Assemble the salad and serve

   Toss the salad gently with the dressing. Divide the salad between bowls, top with the sliced chicken, drizzle over the yoghurt sauce and serve with the warm flatbreads.

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