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Recipe for :

Baked Greek Chicken Salad

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


4 boneless, skinless chicken breast halves
1/4 cup melted butter
1 lemon, juiced
1/4 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon Greek seasoning
1 package mixed Italian salad greens
Tomato-Cucumber Salsa: recipe follows
2 ounces feta cheese, crumbled
black olives
pepperoncini peppers

  • Place chicken in baking dish.
  • In medium bowl, mix together butter, lemon juice, pepper, garlic powder, oregano and Greek seasoning; pour over chicken.
  • Place chicken in 350°F oven and bake for about 50 minutes, uncovered, basting occasionally.
  • Place salad greens in large serving bowl. Top with Tomato-Cucumber Salsa.
  • Slice chicken in thin strips and arrange on top of salad.
  • Sprinkle with feta cheese and garnish with olives and pepper.

Serves 4

Tomato-Cucumber Salsa


2 diced plum tomatoes
1 peeled and sliced small cucumber
1/2 green pepper julienned
1/4 sliced purple onion
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 tablespoons vegetable oil
1/8 teaspoon each freshly ground pepper, salt, basil, oregano, Greek seasoning, sugar and dry mustard


  • In medium bowl, mix together al ingredients.
  • Chill until ready to serve.

Martin James