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Dairy Council

Savoury Dishes

Greek-style chicken with lemon, garlic and herb dip

By Emma @bakergirl_cooks
Serves 4
By Emma @bakergirl_cooks


For the Chicken:

2 Large chicken breasts cut into strips

200g NI natural yogurt

1 tsp dried oregano

Small bunch finely chopped fresh parsley

3 garlic cloves, finely chopped

Juice of 1 lemon

For the Lemon, Garlic and Herb Dip:

1 small tub NI creme fraiche

1 garlic clove, grated

Juice of half a lemon 

2 tsp each oregano and parsley. Either fresh or dried both will be fine. If using fresh, finely chopped. 

For the Greek Salad:

1 small iceberg lettuce, thinly sliced

4 large ripe tomatoes, roughly chopped

1/2 cucumber, cubed

1 red onion, thinly sliced

Small jar of red olives, drained

Splash of olive oil

Serves 4


For the Chicken:

Mix all ingredients together in a bowl.

Cover and leave to marinade in the fridge for at least 2 hours (preferably overnight)

To cook the chicken lay it on a baking tray and cook under a hot grill, turning  every couple  of minutes until fully cooked. It shouldn't take more than about 10 minutes. Charred edges are good!

For the Lemon, Garlic and Herb Dip:

Mix all Ingredients together in a bowl.

Cover and leave in the fridge to Infuse the flavours for 1 hour before serving. 

For the Greek salad:

Mix all ingredients together except the olive oil

To serve:

Split the Salad, Chicken and Herb Dip between four lunch bowls or boxes, and drizzle the salad with olive oil. Salad boxes will keep in the fridge for up to four days.