Greek Chicken Salad

Serves 4

For the chicken

• 4 skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 1 lemon
• 2 teaspoons dried oregano
• Pinch black pepper

For the salad

• 1 cucumber, diced
• 4 large vine tomatoes, cut into irregular wedges
• 1 red onion, thinly sliced
• 85g reduced fat Greek salad cheese or reduced fat feta cheese, cut into chunks
•  20 pitted black olives
• 1 teaspoon dried oregano

For the dressing

• 1 lemon
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste

1. Heat a non-stick frying pan on a medium-high heat.
2. Place the chicken on a plate. Drizzle over the olive oil, oregano, a pinch of black pepper and finely grated lemon zest. Turn the chicken over and coat the other side.
3. Add the chicken to the hot pan and fry for 10 minutes, or until cooked through, turning over occasionally. Once cooked through slice into strips.
4. In a large bowl, combine the cucumber, tomatoes, red onion, feta cheese, olives and dried oregano.
5. For the dressing: In a small bowl mix the lemon juice and extra virgin olive oil, add salt and pepper to taste. Pour the dressing over the salad.
6. Add the sliced chicken breasts on top of the salad.
7. Serve immediately and enjoy your delicious Greek Chicken Salad!

Kcal: 407
Fat: 23g
Sat Fat: 5.4g
Carb: 5.1g
Sugar: 3.5g
Fibre: 2.3g
Protein: 44.5g
Salt: 1.3g