Greek-style chicken salad
The lunch that does not leave you asleep at three o'clock. Almost no carbohydrate, and it packs for work without going soggy if you keep the dressing separate.
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 2
- Difficulty
- easy
Worked out from the ingredients below. Always check the label on what you buy.
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Ingredients
Makes 2 servings
- 2 chicken breasts
- 3 tbsp olive oil
- 2 tsp dried oregano
- ½ cucumber, cut into chunks
- 200g cherry tomatoes, halved
- ½ red onion, finely sliced
- 100g feta, crumbled
- 1 tbsp red wine vinegar
- ½ tsp salt
- ½ tsp black pepper
- 60g rocket (optional)
✅ in your kitchen · 🧂 store cupboard staple · ⬜️ you would need to buy
Nutrition, per serving
- Carbohydrate
- 11.6g
- 2.8g fibre · 6.2g sugars
- Energy
- 615.2 kcal
- Protein
- 61.7g
- Fat
- 37.1g
- Saturates
- 11.9g
- Salt
- 3.3g
Estimated from the ingredients listed. A guide for choosing what to cook, not a clinical figure: brands and portion sizes vary more than this number does.
Contains
- Milk
- Sulphur dioxide and sulphites
Derived from the ingredients listed. Always check the packaging on what you buy: recipes and manufacturers both change.
Method
-
Rub the chicken with a tablespoon of the oil, half the oregano, salt and pepper. Cook in a hot griddle or frying pan for 5 to 6 minutes a side, until cooked through. Rest for 5 minutes, then slice.
About 12 minutes
-
While it rests, mix the cucumber, tomatoes and onion in a bowl with the vinegar, the rest of the oil and oregano, and a pinch of salt. Let it sit. The tomatoes will make their own dressing.
About 5 minutes
-
Fold through the rocket if using, top with the sliced chicken and crumble over the feta.
About 2 minutes
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