Greek chicken salad

  1. Heat the olive oil in a large pan and sauté the onions and garlic. Cook on medium to low heat until they are caramelised, about 30 minutes. Allow to cool to room temperature.
  2. Place the onions, cream cheese, sour cream and lemon in a food processor and pulse to combine. Adjust the seasoning to taste. Stir in the chives.
  3. Chill until needed. Spoon onto the oatcakes to serve.
Recipe by
Guest Author
Prep time
60 minutes
Cooking time
15 minutes

Looking for a tasty light lunch? Our oatcakes make the perfect base for this delicious salad.


Recipe by Christine Bailey

  • 2 boneless chicken breasts, skinned
  • Juice and zest of 1 lemon
  • 1tbsp olive oil
  • 8 cherry tomatoes, halved
  • ½ small red onion finely chopped
  • ½ cucumber, peeled, quartered and seeded and diced
  • Handful of fresh parsley, chopped
  • 60g feta cheese, cut into small cubes
  • For The Dressing
  • Anchovy, finely chopped
  • 2tsp small capers, finely chopped
  • 1 garlic clove, crushed
  • 3 tbsp red wine vinegar
  • 5tbsp olive oil or omega blended oil

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