This Greek Island chicken is incredibly juicy and flavoursome with a sweet and savoury honey garlic and lemon marinade. The salad is an abundant platter packed full fresh, healthy and vibrant ingredients. Fresh mint scattered over adds the finishing touch for a salad reminiscent of a Greek Island holiday.
There is something about a chopped salad that makes it more delectable than other salads. All those lovely bits and pieces coming together in a crunchy, fresh and healthy explosion. Ok, so there is a small draw back with all the chopping you have to do. But it is quite therapeutic if you have some time to do it. I chopped my salad ingredients while the chicken was cooking on the barbecue.
Now, that chicken. This marinade is so delicious and… effective. I only marinaded it for 30 minutes and it had the most perfect flavour- sweet from the honey, sour from the lemon and perfumed from the garlic and lemon zest. However the star of the show in the marinade is the dried oregano.
My neighbour Peter and owner of our house brought over a jar some special oregano for me one day. He has some major Greek connections and apparently it was picked from Mount Olympus! The smell is incredible. I don’t think you have to have the special stuff from Mount Olympus to make this chicken sing though. Just some good quality dried oregano will do the trick. If you are lucky enough to find it dried on the stalks, buy some! I’ve found it is much stronger than the kind packed into jars at supermarkets.
You can save back 1/3 of the marinade to use as a salad dressing. This salad is so flavoursome from all the chopped pieces, though, so actually I found hardly any salad dressing was necessary. Even just a squeeze of lemon and a dash of olive oil would be perfect here and even more authentically Greek that way.
Eating this salad made me think of the Mediterranean diet and how vibrant and healthy it is. The bright colours and clean tastes just leave you feeling light. I have had several trips to Greek Islands when I lived in London, and on those holidays I often had some of the best food I’d ever tasted. I’ll never forget the fresh fish grilled right on the beach with a simple Greek salad and spinach pastries from the local bakery eaten on the pier for breakfast every morning. What I remember most was how simple, colourful, fresh and relaxed it was. I tried to reflect that in this clean, whole food salad.
Want to see more recipes that leave you feeling like you’ve had an island vacation? Try this Marmalade Pork Tenderloin, Charred Corn and Feta Salad, Grilled Avocado Prawn Cocktail or Gently Spiced Chicken Kofte Kebabs.
Here is your recipe for Greek Island Chopped Chicken Salad:
- For the chicken:
- 3 chicken breasts, cut in half lengthways
- 3 cloves of garlic, crushed
- 1 tbsp honey
- zest and juice of 1½ lemons
- ½ cup olive oil
- ¼ red wine vinegar
- 2 tsp salt
- 1 tsp pepper
- 1 tbs dried oregano
- 1 tsp worcester sauce
- Soft leaf lettuce
- handful cherry tomatoes
- ½ avocado
- 1 cob of corn, cooked
- 1-2 radishes
- ½ red onion
- handful of olives
- ½ cup hard feta cheese, cubed
- few springs of mint, chopped
- Mix all the marinade ingredients together in a jug. Place the chicken in a plastic bag and pour ½-3/4 of the marinade over the chicken to coat. Seal the bag, shake to ensure all the chicken is coated and leave to marinade for 30 minutes - overnight.
- Heat a BBQ to medium-hot and cook the chicken for 5-8 minutes before turning to cook for the same on the other side.
- While the chicken is cooking, chop the salad ingredients. Aim to make little cubes, all roughly the same size. Place the lettuce on a large platter and then place up the other ingredients in piles on top.
- When the chicken has rested and cooled slightly, slice and place on top of the salad.
- Sprinkle over the mint leaves and the remainder of the dressing to serve.