Solo: Greek Island Chicken Salad

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Solo: Greek Island Chicken Salad

Spicy chicken, sliced into strips and mixed into a fresh and healthy salad of lettuce, avocado, tomato, pitted black olives, red onion and feta.

Ingredients to serve 1

  • 1 x free range chicken breast
  • ½ tbsp x chicken spice rub
  • 20g x salad leaves
  • ½ x avocado - peel and cube
  • 35g x feta cheese – crumble
  • 25g x pitted black olives
  • ¼ x red onion – slice finely
  • ½ x tomato - cut into quarters
  • ½ tbsp x red wine vinegar
  • 1½ tbsp x olive oil (from your pantry) for the vinaigrette
  • . x butter, olive oil, salt & pepper (from your pantry)


Step 1

Place the chicken breast in a bowl. Drizzle with olive oil and coat all over. Then sprinkle with the chicken spice rub. Roll the chicken in the rub to coat all over. Place a frying pan on high heat. When the pan is hot, sear the breast for a few minutes on each side until browned, then reduce the heat to medium and sauté for about 5 minutes on each side or until just cooked through. Then add a knob of butter and spoon the melted butter over the chicken for about 15 seconds. Remove from the pan and allow to rest for a few minutes. Cut into thin slices (about 5 mm thick) and leave to cool.

Step 2

Make a vinaigrette by mixing olive oil and red wine vinegar together in a small bowl. Season generously with freshly ground salt and black pepper.

Step 3

Assemble the salad by adding the following ingredients to a salad bowl: salad leaves, avocado, black olives, feta cheese, tomatoes, red onions, chicken. Drizzle with the vinaigrette and toss gently.

Step 4

To serve, place the salad on the plate.