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Greek salad with chicken

I always bake/roast more chicken than I need for just one meal because the leftover can be used for other, quick & easy meals later in the week. This Greek salad with chicken is a perfect example -  ready in just 10 minutes, yummy, healthy and filling. Ideal for lunch, light supper or  even a picnic.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup grilled/roasted chicken chunks
  • ½ cucumber
  • 1 handful of cherry tomatoes or 3 ripe tomatoes
  • 1 handful jarred black olives pitted and sliced
  • 6 spring onions or 1 small red onion chopped
  • ½ Romano red or yellow pepper optional
  • 3 Tbsp olive oil
  • Juice of ½ lemon
  • 50 g feta cheese
  • 1 Tbsp chopped mint
  • 1 Tbsp chopped parsley

Method
 

  1. Cut the cucumber half vertically and scoop out the seeds. Cut the flesh into half- moon shapes and put these in a large serving dish.
  2. Cut the tomatoes in half, slice the olives and spring onion/onion, and chop the red pepper, if used. Add all to the cucumber.
  3. Add the chicken pieces (the chunks should be bite-sized).
  4. Mix the olive oil with the lemon juice and pour over the salad. Crumble the feta over it, and add the chopped herbs. Toss, season to taste and serve.