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
- You would need to buy: 2 chicken breasts
- Store cupboard staple: 3 tbsp olive oil
- Store cupboard staple: 2 tsp dried oregano
- You would need to buy: ½ cucumber, cut into chunks
- You would need to buy: 200g cherry tomatoes, halved
- You would need to buy: ½ red onion, finely sliced
- You would need to buy: 100g feta, crumbled
- You would need to buy: 1 tbsp red wine vinegar
- Store cupboard staple: ½ tsp salt
- Store cupboard staple: ½ tsp black pepper
- You would need to buy: 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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