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Greek Chicken Salad With Hummus Dressing

Greek Chicken Salad with Hummus Dressing

A vibrant and flavourful Greek Chicken Salad featuring perfectly seasoned pan-fried chicken, crisp vegetables, Kalamata olives, and crumbled feta, all tossed in a zesty, creamy hummus dressing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (approximately 600g total)
  • 2 tablespoons olive oil plus extra for dressing
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 200 g mixed salad leaves e.g., romaine, spinach, rocket
  • 1 large cucumber deseeded and diced
  • 200 g cherry tomatoes halved
  • 1 red onion thinly sliced
  • 150 g Kalamata olives pitted and halved
  • 100 g crumbled feta cheese
  • Fresh parsley chopped, for garnish
  • 200 g ready-made hummus or homemade, if preferred
  • 60 ml water or more, to achieve desired consistency
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • ½ teaspoon dried oregano
  • Pinch of salt taste first, as hummus is already seasoned

Method
 

  1. Prepare the Chicken: Pat the chicken breasts dry with kitchen paper. In a medium bowl, drizzle the chicken with 2 tablespoons of olive oil, then sprinkle evenly with dried oregano, garlic powder, salt, and black pepper. Use your hands to massage the seasoning into the chicken until it’s fully coated and aromatic.
  2. Cook the Chicken: Heat a large non-stick frying pan or griddle pan over a medium-high heat until it's shimmering. Place the seasoned chicken breasts in the hot pan; you should hear a gentle sizzle as they hit the surface. Cook for 6-8 minutes per side, or until the internal temperature reaches 74°C (165°F) and the chicken is beautifully golden brown with visible char marks, firm to the touch, and no longer pink in the centre.
  3. Rest and Slice the Chicken: Once cooked, remove the chicken from the pan and transfer it to a clean cutting board. Tent it loosely with foil and let it rest for at least 5 minutes. This crucial step allows the juices to redistribute, ensuring the chicken remains succulent and tender. After resting, slice the chicken into bite-sized pieces or thin strips.
  4. Prepare the Salad Base: While the chicken rests, assemble your salad. In a large serving bowl, combine the mixed salad leaves, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and pitted Kalamata olives. The colours should be vibrant and inviting.
  5. Make the Hummus Dressing: In a small bowl, whisk together the ready-made hummus, 60ml water, fresh lemon juice, 1 tablespoon olive oil, minced garlic, dried oregano, and a pinch of salt and pepper. Whisk until the dressing is smooth and creamy. If it's too thick, add a little more water, a tablespoon at a time, until it reaches your desired drizzling consistency. The aroma will be wonderfully zesty and garlicky.
  6. Assemble and Serve: Add the sliced chicken pieces to the prepared salad base. Drizzle generously with the homemade hummus dressing. Toss gently to combine all the ingredients, ensuring everything is lightly coated. Finally, crumble the feta cheese over the top and garnish with fresh chopped parsley. Serve immediately and enjoy the harmonious blend of textures and tastes.

Notes

Ensure chicken is fully cooked to 74°C (165°F) and rested for succulence. Adjust the water in the hummus dressing to achieve your desired consistency.