Chicken and Olive Salad



  • 1½ 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 olives, drained
  • 125g feta cheese, crumbled


  1. 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.
  2. Preheat your BBQ to hot. Arrange the lettuce, olives and feta cheese in a salad bowl.
  3. 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 ½ cup dressing. (Don’t use the leftover chicken marinade!) The capsicums will need only a few minutes – be careful not to burn them!
  4. 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 ½ cup of dressing.