Ultimate Greek Salad

A community recipe by KitchenGoddess

Not tested or verified by Nigella.com

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Introduction

This is the ultimate Greek Salad.

Ingredients

Serves: 4-6

Metric Cups

1⅘ kilograms chicken (roasted, at room temperature)
2 romaine lettuce (hearts)
4 tomatoes
3 spring onions
2 avocados (ripe)
3 tablespoons lemon juice (plus extra for squeezing)
200 grams feta cheese
fresh oregano
fresh mint
fresh flatleaf parsley (fresh)
5 tablespoons extra virgin olive oil
2 tablespoons kalamata olives
pitta breads (to serve)

3⅞ pounds chicken (roasted, at room temperature)
2 romaine lettuce (hearts)
4 tomatoes
3 scallions
2 avocados (ripe)
3 tablespoons lemon juice (plus extra for squeezing)
7 ounces feta cheese
fresh oregano
fresh mint
fresh italian parsley (fresh)
5 tablespoons extra virgin olive oil
2 tablespoons kalamata olives
pita breads (to serve)

Method

Ultimate Greek Salad is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pull the meat from the chicken and shred it roughly. Trim the base from each lettuce, wash and dry the leaves, then roughly shred them.

Cut the tomatoes into wedges. Finely slice the spring onions (using both white and green parts). Cut the avocados in half lengthways, remove the stones and peel. Cut crosswise into slices, and squeeze with lemon juice.

Crumble the feta cheese with your fingers and toss it with the dried oregano and mint. Pick the leaves off the parsley and set aside.

Whisk the 3 tbsp of lemon juice with the olive oil, sea salt and pepper. In a large bowl, toss the chicken, lettuce, tomatoes and spring onion, then fold through three quarters of the dressing with the avocados (carefully, so the avocados don't break up).

Season with salt and pepper, then scatter over the feta, olives and parsley, and drizzle with the rest of the dressing.

Squeeze extra lemon juice on top, and serve with pitta bread if you wish.

Pull the meat from the chicken and shred it roughly. Trim the base from each lettuce, wash and dry the leaves, then roughly shred them.

Cut the tomatoes into wedges. Finely slice the scallions (using both white and green parts). Cut the avocados in half lengthways, remove the stones and peel. Cut crosswise into slices, and squeeze with lemon juice.

Crumble the feta cheese with your fingers and toss it with the dried oregano and mint. Pick the leaves off the parsley and set aside.

Whisk the 3 tbsp of lemon juice with the olive oil, sea salt and pepper. In a large bowl, toss the chicken, lettuce, tomatoes and scallion, then fold through three quarters of the dressing with the avocados (carefully, so the avocados don't break up).

Season with salt and pepper, then scatter over the feta, olives and parsley, and drizzle with the rest of the dressing.

Squeeze extra lemon juice on top, and serve with pita bread if you wish.