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Warm grilled chicken salad with oregano dressing


  • To make the dressing, whisk the lemon juice with ½ cup oil, the garlic, oregano and plenty of salt and pepper. Taste for seasoning and set aside.
  • Cook the chats in a pot of lightly salted, boiling water, adding the beans for the last couple of minutes. Drain well.
  • When the potatoes are half cooked, panfry or grill the chicken (skin side down first) and cover after turning over. The chicken is ready when the juices run clear when pierced with a sharp knife. Then slice the chicken and toss with half of the dressing.
  • Add the stock to the pan, mix well and heavily reduce.
  • In a separate bowl, toss the olives and tomatoes with the hot potatoes and beans, the lettuce, more dressing to taste and the reduced cooking juices.
  • To serve, mound the salad on individual plates, top with the chicken and drizzle more dressing over and around.


  • juice of 1 lemon
  • olive oil
  • 1-2 garlic cloves, crushed
  • 2 tbsp chopped fresh oregano
  • sea salt & freshly ground pepper
  • 12-16 chats (baby potatoes)
  • 12 green beans
  • 4 chicken breasts (or 4-8 boneless thighs), skin on
  • sea salt & freshly ground pepper
  • ¼ cup chicken stock
  • a good handful of pitted, black olives
  • ½ punnet cherry tomatoes, halved
  • a good handful of small cos leaves (or other lettuce)


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm