Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/3 cup extra virgin olive oil
- 1 lemon, juiced
- 2 cloves garlic, crushed
- 1tablespoons red wine vinegar
- 1 1/2teaspoons dried oregano
- 500grams chicken breast fillets, cut horizontally into 2 thin fillets
- 1 baby cos lettuce, trimmed, chopped
- 200grams Solanato tomatoes, halved
- 1 Lebanese cucumber, thinly sliced
- 1 avocado, deseeded, thickly sliced
- 2/3 cup pitted Kalamata olives
- 70grams feta, coarsely crumbled
Nutrition per serving
2050kJ / 490Cal
2050 Kilojoules or 490 Calories
24% of daily energy intake*
Protein
36.0grams
Fat
34.8grams
Carbs
8.1grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Take the classic Greek salad and give it a twist with some lemon-marinated chicken and a zesty herb dressing.
Method
Step 1 of 4
Whisk oil, lemon juice, garlic, vinegar and 1 tsp oregano together in large bowl and season. Pour half the oil mixture in a shallow dish, then add chicken, turning to coat.
Step 2 of 4
Heat a greased barbecue grill on medium-high heat. Cook chicken for 4 minutes on each side or until cooked through. Transfer to a board and thickly slice.
Step 3 of 4
Meanwhile, place lettuce, tomato, cucumber, avocado and olives in a bowl. Add remaining oil mixture, gently toss to combine, then season.
Step 4 of 4
Divide salad among bowls, top with chicken and feta, and serve sprinkled with remaining oregano.
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