Greek Chicken Salad Easy Lunch Recipes, Quick & Easy Dinner Recipes July 31, 2017 This is a great recipe to use up any leftover chicken! Classic Mediterranean ingredients like olives and feta are combined with convenient canned beans, fresh herbs and tomatoes to bring colourful Greek cuisine to your table in minutes. This delicious recipe was created by Azmina Govindji for Love Canned Food. Prep: 15 mins Cook: 15 mins Serves: 6 Servings Method 1Simply mix together all the salad ingredients. 2Put all the ingredients for the dressing into a screw top jar and mix well. 3Toss the salad in the dressing, check seasoning and add more pepper or vinegar if desired. 4Lay a bed of mixed lettuce leaves on a plate, add the chicken salad and finish off with crumbled feta and fresh mint leaves.Nutritional information Energy (kcal) 380 Fat (g) 19.5 Sat fat (g) 5.5 Carbs (g) 20 Sugar (g) 9.5 Fibre (g) 7.5 Protein (g) 27.5 Salt (g) 1 Ingredients 1 x 400g canned butterbeans in water 1 x 400g canned kidney beans in water ½ cucumber, diced 30 pitted black olives 200g cherry tomatoes, halved Generous handful fresh flat leaf parsley, roughly chopped 350g cooked chicken, shredded For the dressing: 6 tbsp olive oil 4-5 tbsp red wine vinegar or lemon juice, as desired 1 tsp mustard Pinch salt Cracked black pepper, to taste 1 heaped tsp dried oregano 2 tbsp runny honey To serve: 240g pack mixed salad leaves 125g feta cheese Fresh mint leaves, torn 00:00 0 Reviews Cancel replyYou must be logged in to post a comment.