Chicken and Olive Salad

    1 hour

    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.

    24 people made this

    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 in English (21)


    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


    Sounds delicious. Where do I get a recipe for the salad dressing, or what brand do you use? I have never seen this. Thanks!  -  09 May 2003  (Review from Allrecipes USA and Canada)


    Thought I should post a review, since I've made this so many times - well, my version anyway. I've never seen sun-dried tomato and oregano salad dressing in the markets where I shop, so I took a guess at some ingredients. For the marinade and dressing I blend 2 Tbsp. chopped sun dried tomatoes (from a jar), 3 Tbsp. olive oil, 1/4 c. red wine vinegar, 1 tsp. Worcestershire, 1/2 tsp. oregano, 1/4 tsp. garlic powder, and few shakes each of salt, pepper, and white sugar in my small food processor. Wow-incredibly yummy!! I have no idea if this ended up anything like the intended dressing, but it was the best dressing I've ever made from scratch. I make this salad at least every couple of weeks.  -  06 Jul 2010  (Review from Allrecipes USA and Canada)