Greek chicken salad

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.