This chicken salad, filled with oregano, olives and tomatoes, would also be delicious with grilled lamb or beef steaks. It’s easy on the wallet too, costing around £2.70 a head.
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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
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Method
- 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.
- 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.
- 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.
Nutrition
- 472kcals Calories
- 31.7g (9.2g saturated) Fat
- 43.2g Protein
- 3.4g (3g sugar) Carbs
- 2.3g Salt
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Reviews
This was a lovely salad to take to work…..and diabetic friendly. I did not have bacon, so I crumbled some crispy pastrami….left out the salad leaves coz of spoiling over time and used sliced cold chicken thigh instead of breast…..divine!!
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