The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Greek-style Chicken Salad with Quinoa, Feta & Olives
Bring Santorini-style sunshine to your dinner table with this vibrant Greek-style salad. Starring juicy free-range British chicken, fluffy quinoa, jucy tomatoes and fresh mint. Add tangy olives and finish with creamy feta - delish!
High protein
6 plants
Serving size
Ingredients
- 25g honey
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 unwaxed lemon
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 100g feta (use half) (Milk)
- 40g rocket
- 1 midi cucumber
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes
- 80g quinoa (Quinoa 100%)
- 1 onion
- 300g British Free Range chicken thighs
Nutritional Information
Calories: 664
Protein: 44g
Carbs: 49g
Fat: 34g
Ingredients
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 2 tbsp red pepper tapenade (use half) (Sulphites) (Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 100g feta (use a quarter) (Milk)
- 1 onion (use half)
- 150g British Free Range chicken thighs
- 1 handful of fresh mint (use half)
- 40g rocket (use half)
- 1 midi cucumber (use half)
- 110g baby tomatoes (use half)
- 80g quinoa (use half) (Quinoa 100%)
Nutritional Information
Calories: 657
Protein: 44g
Carbs: 36g
Fat: 38g
Greek-style Chicken Salad with Quinoa, Feta & Olives
Bring Santorini-style sunshine to your dinner table with this vibrant Greek-style salad. Starring juicy free-range British chicken, fluffy quinoa, jucy tomatoes and fresh mint. Add tangy olives and finish with creamy feta - delish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to the boil
- Pull out a large bowl, a sieve & a grater
Get started
- Peel and finely slice half the onion, then cut the remaining into 2cm thick wedges
- Lay the chicken thighs flat onto one side of the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
- Place the onion wedges onto the other side of the tray, drizzle with 1 tsp oil and season with salt and pepper
- Roast together for 10 mins
Cook the quinoa & finish roasting
- Add the quinoa to the saucepan and boil for 13-14 mins until cooked, then drain and return to the pan
- After 10 mins, spoon the red pepper tapenade over the chicken and turn to coat. Return to the oven and roast for a final 6 mins, until the chicken is cooked through
Make the pickled onion
- In the large bowl, combine the sliced onion, vinegar and a pinch of salt. Mix and leave to pickle
- Halve the tomatoes and olives. Pick the mint leaves from the stalks and finely chop. Thinly slice the cucumber into 1/2 moons
Bring it all together
- Stir the roast onion and half the mint into the cooked quinoa
- Add the tomatoes, olives, cucumber, remaining mint and 1 tsp oil to the pickled onion bowl. Crumble in the half pack of feta and season with salt and pepper. Toss to combine
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Toss the rocket through the salad
- Share the salad and quinoa between plates and top with the chicken
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