This chicken salad would also be delicious with grilled lamb or beef steaks. It's easy on the wallet too, costing around £2.70 a head.
Ingredients
- 3 free-range chicken breasts
- Finely grated zest of 1 lemon, plus a squeeze of juice
- Handful fresh oregano, chopped
- 3 tbsp olive oil
- 6 streaky bacon rashers, cut into 3
- 70g bag salad leaves
- 50g black olives
- ½ small cucumber, peeled, deseeded and sliced
- 12 cherry tomatoes, halved
- 100g Greek yogurt
- 1 garlic clove, crushed
Method
- 1. Preheat the oven to 190°C/fan170°C/gas 5. Place the chicken breasts in a bowl with the lemon zest, oregano and half the olive oil. Season with salt and pepper and set aside to marinate for 10 minutes. Place in a roasting tin and roast for 15-20 minutes until cooked through.
- 2. Meanwhile, in a frying pan, dry-fry the bacon until crisp, then drain on kitchen paper. Place the salad leaves, olives, cucumber and tomatoes in a bowl and toss with the bacon.
- 3. Mix the yogurt, garlic, lemon juice and the remaining oil together and thin with 3 tbsp water. Season and put into a small bowl. Slice the chicken and put on platter along with the salad. Serve with the dressing.
Nutritional info
Per serving: 472kcals, 31.7g fat (9.2g saturated), 43.2g protein, 3.4g carbs, 3g sugar, 2.3g salt
Chef's tip
Buy a 500g tub Greek yogurt and use it in the chicken salad and minty lamb recipes. It has a two-week shelf life so it’s great for lots of dishes.