Village Greek Salad with Chicken
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
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.
Add chopped cooked chicken and sliced olives to salad bowl.
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.
To serve, toss again and garnish with a generous grind of fresh ground black pepper.
Helpful Tip
Bottle lemon juice is more tart and stronger than fresh. If you use the bottled lemon juice add a bit less and then taste and adjust to your preference.
Nutrition Info
| Per 240 g serving | Amount |
|---|---|
| Calories | 270 |
| Protein | 28 g |
| Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrate | 9 g |
| Fibre | 2 g |
| Sugar | 5 g |
| Cholesterol | 85 mg |
| Sodium | 450 mg |
| Per 240 g serving | % Daily Value |
|---|---|
| Potassium | 16 |
| Calcium | 20 |
| Iron | 8 |
| Vitamin A | 15 |
| Vitamin C | 120 |
| Vitamin B6 | 40 |
| Vitamin B12 | 36 |
| Folate | 13 |
| Zinc | 20 |
