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Greek Style Lemon and Herb Chicken Salad

Greek Style Lemon and Herb Chicken Salad

with Roast Potatoes, Tomatoes and Olives

Summer Picnic
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This Limited Edition Greek Style Lemon and Herb Chicken Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Under 650 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


½ unit(s)


1 unit(s)

Garlic Clove

1 sachet

Dried Oregano

2 unit(s)

Chicken Fillet

1 unit(s)

Medium Tomato

50 grams

Greek Style Salad Cheese


30 grams

Black Olives

10 grams

Dijon Mustard

(ContainsMustard, Sulphites)

50 grams

Premium Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Marinade

1 tsp

Sugar for the Dressing

2 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2463 kJ
Energy (kcal)589 kcal
Fat24.7 g
of which saturates6.8 g
Carbohydrate44.7 g
of which sugars6.2 g
Protein48.8 g
Salt1.54 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.


While the potatoes roast, zest and halve the lemon. Peel and grate the garlic (or use a garlic press).
Pop the garlic, lemon zest, olive oil for the marinade (see ingredients for amount) and half the oregano into a medium bowl. Season with salt and pepper and mix together.
Add the chicken to the marinade and mix well until evenly coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


Lay the marinated chicken onto another baking tray.
Roast on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


While everything roasts, cut the tomato into 1cm pieces.
Cut the Greek style salad cheese into 1cm cubes. Halve the olives.


Squeeze the lemon juice (see ingredients for amount) into a large bowl.
Add the Dijon mustard, remaining oregano, sugar and olive oil for the dressing (see ingredients for both amounts). Season with salt and pepper, then mix together until well combined.
Stir the tomato to the dressing, then set aside until serving.


When everything is ready, cut each chicken breast widthways into 5 slices.
Add the baby leaf mix, roasted potatoes, Greek style salad cheese and olives to the tomato bowl. Toss everything together to dress it, then share the salad between your bowls.
Lay the sliced chicken on top and tuck in.