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Greek-style roast chicken salad

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  • Egg free
  • Soy free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • No added sugar
  • Wheat free

For a chicken salad with a Greek twist, try this fresh recipe. Bursting with flavour and veggies, this meal can be whipped up in 30 mins.

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Chicken, red capsicum, red onion and zuccini salad served in a plate and a bowl with a serving spoon on the plate


  • 200g Perino tomatoes, halved
  • 1 large red onion or shallots, cut into wedges or 4 spring onions, sliced
  • 1 large red, yellow or green capsicum, seeded, thickly sliced
  • 2 zucchini or flat mushrooms, halved lengthways, thickly sliced
  • 2 tbs olive oil
  • 2 garlic cloves, crushed, optional
  • 1 lemon, rind finely grated, juiced
  • 1 leftover cooked chicken or turkey, meat coarsely shredded
  • 1/4 cup oregano leaves
  • 80g marinated fetta or soft cheese like goat's or fresh mozzarella or bocconcini, crumbled

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place tomato, onion, capsicum and zucchini or flat mushrooms in a large bowl. Add the oil, garlic and lemon rind. Season. Toss to combine.

  2. Step 2

    Arrange tomato mixture on the lined trays. Bake for 20-25 mins or until vegetables are tender and light golden.
  3. Step 3

    Place leftover cooked chicken or turkey, meat and tomato mixture in a large bowl. Drizzle with lemon juice. Sprinkle with oregano. Toss to combine. Top with fetta  or soft cheese and season with pepper.