Oregano Chicken Greek Salad
Qwik, simple, healthy and flavoursome.
Servings: 4
Calories: 480kcal
Ingredients
- 500 g skinless chicken breast fillets trimmed
- 3 tsp finely chopped garlic
- 2 tbsp chopped fresh oregano plus 1 teaspoon extra
- 3 tsp red wine vinegar
- 3 tsp extra-virgin olive oil
- 80 g mixed lettuce leaves
- 2 vine-ripened tomatoes cut into wedges
- 1 Lebanese cucumber halved lengthways, cut into 1 cm slices
- 1 green capsicum halved, deseeded, cut into 2cm pieces
- 2 small red onions halved, thinly sliced
- ½ cup pitted kalamata olives drained, sliced
- 80 g feta crumbled
- 1 lemon cut into wedges, to serve
- 4 gluten-free grainy rolls to serve
Instructions
- Heat a large non-stick frying pan over a medium heat. Spray chicken with cooking oil. Season with black pepper. Add to pan and cook for 4 minutes. Turn, top with 2 teaspoons of the garlic and cook for 4 minutes until browned and cooked through.Transfer to a plate. Sprinkle with 2 tablespoons oregano. Cover with foil and set aside for 5 minutes to rest.
- In a small jar with a lid place vinegar, remaining garlic, olive oil and 1 teaspoon oregano and shake well to combine.
- In a large bowl combine lettuce, tomatoes, cucumber, capsicum and onions. Pour over dressing and toss to coat.
- Divide salad among serving plates. Slice chicken and arrange over the salad. Top with olives and feta. Serve with lemon wedges and gluten-free rolls on the side.