Greek Salad with Grilled Chicken

For 2 servings

• chicken breasts2
• olive oil, plus 2 tbsp extra for the dressing1 tbsp
• dried oregano1 tsp
• Salt and pepper, to taste
• cucumber, chopped1
• tomatoes, chopped2
• red onion, thinly sliced1/2
• black olives50 g
• vegetarian hard cheese, cubed (or crumbled feta style cheese)30 g
• red wine vinegar (or lemon juice)1 tbsp

1. 1

   Season the chicken breasts with the oregano, salt and pepper.

2. 2

   Heat 1 tablespoon of olive oil in a frying pan over medium heat. Cook the chicken for 6 to 7 minutes on each side, until golden and cooked through with no pink in the middle. Rest for a few minutes, then slice.

3. 3

   While the chicken cooks and rests, put the cucumber, tomatoes, red onion and olives in a large bowl.

4. 4

   In a small bowl, whisk the remaining olive oil with the vinegar or lemon juice, and a pinch of salt and pepper.

5. 5

   Pour the dressing over the salad and toss gently to combine.

6. 6

   Top the salad with the sliced chicken and cheese before serving.