Cretan Chicken Salad with Dakos and Olive Spread

Name: Cretan Chicken Salad with Dakos and Olive Spread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1¼ lb (570 g) boneless, skinless chicken breasts; 2 cups (480 ml) chicken broth or water; 1 teaspoon (6 g) salt; black pepper, to taste; ¾ cup (150 g) pitted kalamata olives, packed in brine, drained; 3 tablespoons (45 ml) extra virgin olive oil; 1 clove (5 g) garlic clove, minced; 1 tablespoon (15 ml) red wine vinegar; ½ teaspoon (1 g) dried oregano; 8 pieces (200 g) Cretan dakos (barley rusks); 3 whole (450 g) ripe tomatoes, medium, diced; 1 whole (300 g) cucumber, English or Persian, diced; ½ cup (120 g) feta cheese, crumbled; ¼ whole (50 g) red onion, small, thinly sliced; 2 tablespoons (6 g) fresh oregano leaves (optional)

From the MyKitchenBank Kitchen

A vibrant, rustic Greek salad built on crisp Cretan barley rusks (dakos), topped with tender shredded chicken, juicy tomatoes, cucumber, and creamy feta, bound together with a rich olive tapenade spread. Perfect for a light lunch or dinner that celebrates the bright, bold flavors of Crete.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: 4 servings (1 plate per person)

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Steps

Before you start

Use leftover cooked chicken or poach it fresh—either works well
Gather all ingredients before assembling for easy plating
If dakos are hard to find, substitute crisp crackers or toasted bread rounds
Prepare the olive spread and cook the chicken while you prep vegetables

1
Poach the chicken
- In a small saucepan, bring the chicken broth to a boil with 1 teaspoon of salt.
- Add the chicken breasts, reduce heat to medium-low, and simmer gently for 12–15 minutes until the chicken is cooked through and no longer pink at the thickest point.
- Remove from heat and let the chicken rest in the broth for 5 minutes to stay moist.
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Ready when: Chicken is no longer pink at the thickest point; internal temperature reaches 165°F (74°C)
Tip: Keeping the chicken in the hot broth after cooking prevents it from drying out.
2
Make the olive spread
- While the chicken cooks, place the drained kalamata olives, minced garlic, red wine vinegar, dried oregano, and 3 tablespoons of olive oil in a small bowl.
- Mash with a fork until you reach a coarse, chunky consistency (not a smooth paste).
- Taste and adjust seasoning with black pepper and a pinch more salt if needed.
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Ready when: Olives are broken down but still have texture; mixture is spreadable
Tip: Don't over-process the olives—you want rustic chunks, not a paste. Keep it chunky for texture.
3
Shred the chicken
- Remove the cooked chicken from the broth and place on a cutting board.
- Once cool enough to handle (about 2 minutes), shred it into bite-sized pieces using two forks or your fingers, or cut into ½-inch chunks.
- Season lightly with black pepper.
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Ready when: Chicken is in uniform, bite-sized pieces
Tip: Shred while still slightly warm—it falls apart more easily and stays moist.
4
Prepare the vegetables
- Dice the tomatoes into ½-inch pieces and place in a bowl.
- Dice the cucumber into ½-inch pieces and add to the tomatoes.
- Thinly slice the red onion and scatter over the top.
- Don't mix yet—let them sit together for 2–3 minutes so flavors begin to meld.
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Ready when: Vegetables are cut evenly and rest together
Tip: Keep tomatoes and cucumbers separate until just before serving to prevent them from becoming too watery.
5
Assemble the salads
- Arrange 2 dakos on each of 4 serving plates, side by side.
- Spread each dako generously with the olive tapenade (about 2 teaspoons per rusk).
- Top each dako with a portion of the shredded chicken (about 3 tablespoons per rusk), dividing evenly among all 8 pieces.
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Ready when: All 8 dakos are topped with chicken and olive spread
Tip: Spread the tapenade first to create a base that helps keep the chicken in place and adds flavor.
6
Top with vegetables and cheese
- Gently mound the diced tomato and cucumber mixture (with the red onion) over the chicken on each dako.
- Scatter the crumbled feta cheese over the top.
- If using fresh oregano, sprinkle a few leaves over each plate for garnish.
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Ready when: All components are assembled and visible on the plate
Tip: Add vegetables just before serving to keep the dakos from becoming too soft and soggy.

Good to know

Tips

For a colder salad, chill the shredded chicken in the refrigerator for up to 30 minutes before assembling. The olive spread will also taste fresher if served at room temperature.
If dakos are particularly hard, lightly brush them with water or olive oil and let them soften for 30 seconds before topping—they should remain crisp enough to hold the toppings but not break your teeth.
This salad pairs beautifully with a crisp white wine like Assyrtiko or a light rosé from Crete. Drizzle a little extra olive oil over the finished plate for authentic Cretan style.
Make it a complete meal by serving with crusty bread and a simple green salad on the side.

Make ahead

The olive spread can be made up to 2 days ahead and refrigerated; bring to room temperature before using. The chicken can be poached up to 1 day ahead, chilled, and reheated gently or served cold. Assemble the salad just before serving to keep the dakos crisp.

Storage & reheating

Leftovers are best enjoyed fresh, but components can be stored separately. Keep the olive spread covered at room temperature for up to 4 hours or refrigerated for up to 2 days. Store cooked chicken in an airtight container in the fridge for up to 3 days. Serve components cold or at room temperature; do not refrigerate the assembled salad.

Substitutions

Cretan dakos (barley rusks) → crisp crackers, toasted bread rounds, or even toasted pita chips. Dakos can be hard to source outside Greece; these alternatives provide a similar crispy base while maintaining the spirit of the dish.
pitted kalamata olives, packed in brine → green olives, Castelvetrano olives, or mixed Mediterranean olives. Adjust vinegar and oil as needed if using less briny olives; taste for balance.
feta cheese → mizithra, ricotta salata, or Greek yogurt. Mizithra is more crumbly; ricotta salata is drier and milder; Greek yogurt adds a tangy creaminess.
boneless, skinless chicken breasts → rotisserie chicken (about 1.5 cups shredded) or leftover grilled chicken. Skip the poaching step if using pre-cooked chicken; simply shred or chop and add to the salad.