Off the menu: Notable’s Rotisserie Chicken Greek Salad

Yield: Serves 4-6

Some restaurant dishes are absolute classics, like the rotisserie chicken at Notable, so we were thrilled to hear from a reader asking for the Greek salad recipe where it’s the star. Many thanks to chef Michael Noble for sharing his secrets with Culinaire!

photography by Ingrid Kuenzel.


2 large chicken breasts

1 bell pepper, deseeded and cut into large dice

1 large English cucumber, cut into large dice

8 cocktail tomatoes (golf ball size)

1/2 red onion, sliced into slivers

450 g mixed greens

200 g feta cheese

Provencal Dressing

100 g shallot, minced

25 g garlic, minced

20 g parley leaves

160 g Kalamata olives

150 g grainy mustard

1 lemon, zested and juiced

¾ cup (180 mL) red wine vinegar

¾ cup (180 mL) tomato juice

1¼ cups (300 mL) vegetable oil

2 cups (500 mL) olive oil


  1. Grill chicken breast to 165º F, and once cooked allow to cool to room temperature. Pull the meat to bite size pieces.
  2. In a large bowl, add all the rest of your ingredients except the feta cheese.
  3. Mix with enough of the dressing (instructions below) to coat the salad.
  4. Place in to a serving platter or into individual bowls and garnish with crumbled feta.
  5. Provencal Dressing
  6. Mix all the ingredients apart from the two oils in a food processer until smooth.
  7. Slowly incorporate oils into puree until combined.
  8. Let food processer run for 5 minutes to completely emulsify the dressing.

*The good news is that you can even grab one of Notable’s free-range Happy Chickens to go –how easy is that!

If there’s a dish in a local restaurant that you’d love to know how to make, send us a message here, and we’ll do our very best to track down the recipe for you!

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