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Greek chicken salad with pitta recipe

Greek chicken salad with pitta recipe

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Lemony chicken is roasted until golden and crisp then served with a fresh Greek-inspired salad and pittas. See method

  • Serves 4
  • 5 mins to prepare and 45 mins to cook
  • 575 calories / serving


  • 4 chicken legs
  • 2 lemons, halved
  • 2 tsp dried oregano
  • 1 tbsp olive oil
  • 100g baby spinach leaves, washed
  • 1 red onion, finely sliced​
  • 100g Greek-style salad cheese, crumbled
  • 100g cherry tomatoes, halved
  • 6 pittas, toasted and halved
  • 150g tzatziki
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    7g 35%
  • Sugars

    6g 7%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 41.4g Protein 51.7g Fibre 9.9g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken legs in a roasting tin and squeeze over the lemon juice. Cut the squeezed lemons into wedges, then add to the tin with the oregano, the oil and some seasoning. Toss everything together, then roast for 40-45 mins until the chicken is cooked through and the skin is crisp and golden.
  2. Toss the spinach, onion, salad cheese and tomatoes in a bowl. Spoon 2 tbsp of the lemony juices from the chicken tin into the salad bowl and toss through. Stuff the toasted pittas with the salad; serve with the chicken and a spoonful of tzatziki.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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