Recipe
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.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
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
Instructions
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.