Greek-style Chicken Salad with Quinoa, Feta & Olives

Serving size

1 person 2 people 4 people

Ingredients

25g honey
1 tsp dried oregano

(Dried Rubbed Oregano 100%.)
1 unwaxed lemon
1 garlic clove
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

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	134Kcal	665Kcal
	561kJ	2781kJ
Fat	6.8g	34g
of which saturates	2.1g	11g
Carbohydrates	10g	49g
of which sugars	3.8g	19g
Protein	8.9g	44g
Salt	0.29g	1.4g
Fibre	1.7g	8.2g

Ingredients

1 garlic clove (use half)
25g honey (use half)
1 unwaxed lemon (use half)
1 tsp dried oregano (use half)

(Dried Rubbed Oregano 100%.)
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
40g rocket (use half)
1 midi cucumber (use half)
110g baby tomatoes (use half)
80g quinoa (use half)

(Quinoa 100%)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	134Kcal	665Kcal
	561kJ	2781kJ
Fat	6.8g	34g
of which saturates	2.1g	11g
Carbohydrates	10g	49g
of which sugars	3.8g	19g
Protein	8.9g	44g
Salt	0.29g	1.4g
Fibre	1.7g	8.2g

Back

High protein 6 plants

Greek-style Chicken Salad with Quinoa, Feta & Olives

Prep time: 15 mins

Total time: 25 mins

Cuisine: Mediterranean

Food group: Poultry

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 peppery rocket. Add tangy olives and finish with creamy feta - delish!

Cooking Instructions

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.

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 small bowl, a sieve & a grater

Get started

Peel and finely slice half the onion, then cut the remaining into 2cm thick wedges. Zest and halve the lemon. Finely chop or grate the garlic
In the small bowl, combine the lemon zest, garlic, oregano, lemon juice, honey and 1 tsp oil with a pinch of salt

Cook the quinoa & get roasting

Lay the chicken thighs flat onto one side of the lined baking tray, drizzle with three quarters of the lemon marinade
Place the onion wedges onto the other side of the tray, drizzle with 1 tsp oil and season with salt and pepper
Bake for 16 mins, until cooked through
Add the quinoa to the saucepan and boil for 13-14 mins until cooked, then drain and return to the pan

Make the pickled onion

In the large bowl, combine the sliced onion, remaining lemon marinade and a pinch of salt. Mix and leave to pickle
Halve the tomatoes and olives. Thinly slice the cucumber into 1/2 moons

Bring it all together

Stir the roast onion into the cooked quinoa
Add the rocket, tomatoes, olives and cucumber into 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
Share the salad and quinoa between plates and top with the chicken