Greek island salad with chicken & avocado

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1. Pull the meat from the chicken and shred it roughly. Trim the base from each lettuce, wash and dry the leaves, then roughly shred them. Cut the tomatoes into wedges. Finely slice the spring onions (using both white and green parts). Cut the avocados in half lengthways, remove the stones and peel. Cut crosswise into slices, and squeeze with lemon juice. Crumble the feta cheese with your fingers and toss it with the dried oregano and mint. Pick the leaves off the parsley and set aside.
2. Whisk the 3 tbsp of lemon juice with the olive oil, sea salt and pepper. In a large bowl, toss the chicken, lettuce, tomatoes and spring onion, then fold through three quarters of the dressing with the avocados (carefully, so the avocados don't break up). Season with salt and pepper, then scatter over the feta, olives and parsley, and drizzle with the rest of the dressing. Squeeze extra lemon juice on top, and serve with pitta bread if you wish.

PER SERVING

521 kcalories, protein 31g, carbohydrate 5g, fat 42 g, saturated fat 12g, fibre 3g, salt 2.05 g

Latest comments and suggestions

• Jane

  17 November 2007

  Jane rated and commented on this recipe

  

  This is the very best salad recipe ever! It will instantly transport you to the Greek Island of your dreams! I make it whenever I have to entertain for summer lunch & everyone it is ever served to loves it. If you only want to make a smaller number of portions use ready-cooked chicken breast or roast chicken breasts in the oven for 20 minutes. I like to use lots of cherry tomatoes & extra olives.

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• Lynsey

  31 March 2008

  Lynsey rated this recipe

  

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• Tiny

  28 September 2009

  Tiny rated and commented on this recipe

  

  This is a wonderfully fresh and light salad & I have made it on numerous occasions with several variations. I don't always include chicken as Hubby can't eat it. I also often use basil instead of the parsley. If pushed for time try using a couple of drained packs of cubed feta and olives available in supermarkets as a quick and easy alternative to cubing and mixing with the herbs as it works just as well but do drain all the oil off. Always goes down well as a starter (a really good stand by) but also in larger quantities as a main salad meal. Fabulous!

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Ingredients

• 1.8kg roasted chicken , at room temperature
• 2 hearts romaine lettuces
• 4 tomatoes
• 3 spring onions
• 2 ripe avocados
• 3 tbsp lemon juice , plus extra for squeezing
• 200g packet feta cheese
• ½ tsp dried oregano
• ½ tsp dried mint
• half a bunch of flatleaf parsley
• 5 tbsp extra-virgin olive oil
• 2 tbsp black kalamata olives
• pitta bread , to serve (optional)

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Serves 6

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Ingredients

• 1.8kg roasted chicken , at room temperature
• 2 hearts romaine lettuces
• 4 tomatoes
• 3 spring onions
• 2 ripe avocados
• 3 tbsp lemon juice , plus extra for squeezing
• 200g packet feta cheese
• ½ tsp dried oregano
• ½ tsp dried mint
• half a bunch of flatleaf parsley
• 5 tbsp extra-virgin olive oil
• 2 tbsp black kalamata olives
• pitta bread , to serve (optional)

PER SERVING

521 kcalories, protein 31g, carbohydrate 5g, fat 42 g, saturated fat 12g, fibre 3g, salt 2.05 g

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