Chicken and Olive Salad
Chicken and Olive Salad
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.
Ingredients
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
Directions
Preparation:10min ›
Cook:15min ›
Extra time:35min ›
Ready in:1hour
- 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.
- Preheat your BBQ to hot. Arrange the lettuce, olives and feta cheese in a salad bowl.
- 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!
- 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 and Ratings
Global Ratings:
(25)
Reviews in English (20)
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)
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