Yumi’s Roast Chicken Salad with Kalamata Dressing

 Endless Possibilities with Yumi’s Kalamata Olive

Serves 4


2 tbsp olive oil
1 zucchini, thinly sliced lengthways
2 cups baby rocket leaves
8 cherry tomatoes, halved
1 chargrilled capsicum, thinly sliced
Shredded roast chicken (about 1 cup)
Crumbled marinated feta
Zest of ¼ lemon
Sea salt and freshly cracked black pepper

2 tbsp Yumi’s Kalamata Olive dip
1/4 cup neutral tasting oil (we used grapeseed oil)
Juice of ½ lemon
1 clove garlic, peeled and crushed
2 tbsp chopped oregano


  1. Heat oil in a large frypan over medium heat.  Fry zucchini slices until golden.  Drain on paper towel and season with salt and pepper.
  2. Arrange remaining salad ingredients on a platter.
  3. To make the dressing, whisk all ingredients together in a bowl.  Season with salt and pepper to taste then drizzle over the salad and top with fried zucchini to serve.
Love this Yumi's recipe? please share