Village Greek Salad with Chicken

Prep Time: 20 min
Cook Time:
Serves: 6

A village style Greek salad, known as “horiatiki” in Greece, typically does not use lettuce and the vegetables are in rough chunks. Adding lean chicken makes it hearty enough to be a light meal with some crusty bread. It is even better in the summer when tomatoes and produce are at their peak of freshness.


2 cups (500 mL) cherry tomatoes, halved
1 English cucumber, medium, unpeeled
1 green pepper, medium, cut into chunks
1 red pepper, medium, cut into chunks
1 red onion, medium, sliced
2 cloves garlic, minced
3 cups (750 mL) chicken breasts, cooked cut into 1 inch (2.5 cm) chunks
1/4 cup (60 mL) black olives, pitted, sliced
6 oz (175 g) feta cheese
1 tbsp (15 mL) oregano, dried
1 tsp (5 mL) thyme, dried
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) olive oil
1/2 tsp (2.5 mL) black pepper


1 Cut the cucumber in half length-wise and then slice each half into 2 or 3 long strips. Cut across into 1 inch (2.5 cm) chunks and add to a large salad bowl. Add cherry tomatoes, red onion, red and green pepper and garlic to bowl.
2 Add chopped cooked chicken and sliced olives to salad bowl.
3 Crumble feta and add to bowl. Sprinkle with dried oregano, dried thyme, lemon juice and olive oil. Toss it all together and put in the refrigerator for at least a half hour for flavours to mingle. Taste and adjust seasonings. Add more lemon juice if you like your salad more tart.
4 To serve, toss again and garnish with a generous grind of fresh ground black pepper.