Lemon & Garlic Chicken with Greek Feta Salad

When I went to Rhodes I bought back a load of feta and olives because it would be rude not to. I decided to try and recreate an amazing, incredible, godly greek salad I ate there, and I can tell you now that I was successful.

Screen Shot 2018-09-15 at 19.08.21


For the salad base:

  • 1/4 of a cucumber, sliced
  • 1/2 red onion, sliced
  • 1/2 green pepper, sliced
  • 6-8 mixed olives (or green/black alone if you prefer)
  • 6-8 cherry tomatoes, halved
  • 3 peppadew peppers
  • 2cm chunk of feta cheese

For the chicken:

  • 1 large/ 2 small chicken breasts
  • 1 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 garlic cloves, minced
  • 2 tsp oregano/ italian herbs
  • Salt & pepper to taste


  1. Mix chicken marinade together and pour 2/3 over the chicken breasts, put the other 1/3 aside
  2. Meanwhile, leave to marinade and prepare the salad ingredients, tossing them together in a large bowl
  3. Heat a non stick pan (I like to use a griddle pan) on a medium heat and add the chicken
  4. Cook on each side for 8-12 minuites or until fully cooked through
  5. Pour the remaining marinade over the salad, sprinkle over the feta and add the chicken
  6. Enjoy!

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