Chicken and Olive Salad

Chicken and Olive Salad


23 people made this

A great summer BBQ recipe, marinated chicken breasts are barbecued with red capsicums and served on top of lettuce, feta and olives. I use a sun dried tomato and oregano salad dressing but any non-creamy salad dressing will do.


Serves: 4 

  • 1 1/2 cups salad dressing (divided)
  • 4 skinless, boneless chicken breast halves
  • 2 red capsicums, halved and seeded
  • 1 head cos lettuce - rinsed, dried, and torn into bite-size pieces
  • 1 cup black or kalamata olives, drained
  • 125g feta cheese, crumbled

Preparation:10min  ›  Cook:15min  ›  Extra time:35min  ›  Ready in:1hour 

  1. In a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. Cover tightly and marinate in the fridge for 20 minutes to an hour.
  2. Preheat your BBQ to hot. Arrange the lettuce, olives and feta cheese in a salad bowl.
  3. Remove chicken from marinade (discard the marinade) and place on the BBQ. Cook chicken breasts for 6 to 8 minutes per side. Arrange capsicums on grill, and baste with the reserved 1/2 cup dressing. (Don't use the leftover chicken marinade!) The capsicums will need only a few minutes - be careful not to burn them!
  4. Remove chicken and capsicums from the BBQ and, when cool enough to handle, slice into strips. Arrange capsicum and chicken on top of the salad and serve with the last 1/2 cup of dressing.

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Reviews (1)


Used leftover BBQ chicken which I warmed in th eoven so only needed to cook the capsicums on the gas flame on the stove. Good looking and easy salad. - 25 Feb 2010

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