Salads often have a bad reputation but they’re a great way to pack in plenty of veg. The secret is having a variety of ingredients in the salad, and plenty of herbs and spices to ensure the salad is full of flavor.

Our Greek-inspired lemon chicken salad recipe is perfect for a light lunch or dinner, and with 48g of protein, healthy fats, and lots of volume, this dish will leave you feeling satisfied for hours. The whole dish is just 484 calories so it’s perfect if you’re looking for a high-volume, low-calorie meal.

To make sure every mouthful tastes great, we’ve marinated the chicken and combined zingy tzatziki, feta, olives, and onion for a salad that will transport your tastebuds to Greece. Then we’ve added Greek flatbread to ensure there’s enough carbs to keep you full for hours.

This chicken salad is really easy to make and takes just 30 minutes from start to finish, so it’s great when you don’t want to spend hours cooking away. This salad tastes great served warm and cold, so why not double the ingredients and make an extra portion for lunch the next day?

Serves: 1

Prep time: 10 mins

Cook time: 20 mins

INGREDIENTS:

To make the lemon herb chicken:

100g chicken breast

½ tbsp olive oil

½ lemon, juiced

½ tbsp red wine vinegar

½ tsp dried basil

½ tsp teaspoons garlic, minced

½ tsp teaspoon dried oregano

Pinch of chilli flakes

Salt and pepper to taste

To make the Mediterranean salad:

30g lettuce, shredded

¼ cucumber, sliced

5 cherry tomatoes, halved

5 black olives, halved

15g red onion, sliced

15g feta crumbled

1 tbsp tzatziki

1 Greek flatbread

1 lemon wedge, to serve

METHOD:

Mix olive oil, lemon juice, vinegar, basil, garlic, oregano, and chilli flakes.

Coat the chicken and leave to marinate.

Prep the salad in a large bowl.

Add chicken to a griddle pan and cook for 8-10 minutes on each side.

Slice chicken and add to the salad with a squeeze of fresh lemon juice.

Serve with a toasted Greek flatbread.