Roast Chicken and Feta Salad
By OcadoLife
Published on 01 July 2026
When you want a speedy no-cook meal full of flavour and texture, this Roast Chicken and Feta Salad from OcadoLife food editor Lauren Hoffman hits the spot. It uses ready-roasted chicken and toast croutons, with feta, olives and a zippy lemon and oregano dressing for sunny Greek flavours.
Time and servings
10 minsTotal time
3Servings
10 minsPrep time
Ingredients
- 1 lemon, squeezed to give 1½ tbsp juice
- 1 small garlic clove, half grated for the dressing, the other half reserved for the croutons
- ½ tsp dried oregano
- 1 tsp red wine vinegar
- 3 tbsp extra-virgin olive oil, plus 2 (approx.) tsp for drizzling
- ¼ red onion, finely sliced
- 80g mixed baby tomatoes, halved
- 2 (approx.) slices of sourdough
- 220g cooked roast chicken fillets, skin removed, meat roughly torn
- ¼ cucumber, diced
- 50g feta, crumbled
- 2 tbsp pitted kalamata olives
- 100g mixed leaf salad
Method
Step 1
For the dressing, whisk together the lemon juice, grated garlic, oregano and vinegar, then gradually whisk in the 3 tbsp oil until thick and glossy; season to taste.Step 2
Put the onion and tomatoes in a bowl, toss with around 2 tbsp dressing and set aside for 10 mins.Step 3
Meanwhile, toast the sourdough until golden, then rub with the cut side of the reserved garlic. Drizzle with oil, sprinkle with a small pinch of sea salt and cut into crouton-sized pieces.Step 4
Add the chicken, cucumber, feta, olives and salad leaves to the onion and tomato mix. Pour over the remaining dressing and toss well to coat, adding the croutons for the final toss. Serve immediately.