HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreek Chicken & Potato Salad
Greek Chicken & Potato Salad

Greek Chicken & Potato Salad

with Kalamata Olives & Green Beans

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The Greeks certainly know how to capture the beautiful flavours of the Mediterranean. We’ve taken their lead by coating succulent chicken in a tasty garlicky seasoning, then teaming it with a crisp bean salad with juicy olives and creamy fetta. Simply delicious!

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ unit


1 sachet

garlic & herb seasoning

1 packet

chicken breast

2 unit


1 bag

green beans

1 packet

kalamata olives

¼ unit

red onion

1 bag

baby spinach leaves

1 block

fetta cheese


1 packet



Not included in your delivery

olive oil

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2719 kJ
Fat34.7 g
of which saturates6.7 g
Carbohydrate36.3 g
of which sugars11 g
Dietary Fibre0 g
Protein42.6 g
Cholesterol0 mg
Sodium3081 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Zest the lemon to get a generous pinch, then slice into wedges. In a medium bowl, combine the lemon zest, garlic & herb seasoning and olive oil (3 tsp for 2 people / 1 1/2 tbs for 4 people). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to the bowl and toss to coat. Set aside.


Cut the potato (unpeeled) into 2cm chunks. Trim and halve the green beans. In the saucepan of boiling water, add the potato and cook until nearly tender, 8-10 minutes. Add the green beans to the boiling water and cook until both the green beans and potato are tender, 3 minutes. Drain and set aside.


Roughly chop the kalamata olives. Finely chop the red onion (see ingredients list).

TIP: If you don't like raw red onion, feel free to leave it out!


Heat a large frying pan over a medium-high heat. When the pan is hot, add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest.

TIP: The chicken is cooked when it's no longer pink inside.


Roughly chop the baby spinach leaves. Return the potato and green beans to the saucepan. Add the baby spinach, a generous squeeze of lemon juice, the olives, onion, the salt and olive oil (3 tsp for 2 people / 1 1/2 tbs for 4 people). Crumble in the fetta and toss to combine. Slice any remaining lemon into wedges.


Divide the chicken and potato salad between plates. Serve with the mayonnaise and any remaining lemon wedges.