Greek Chicken Salad

Preheat the oven before cooking the chicken to 180°C

• Start by marinating the chicken breasts in ½ tbsp of oregano, ½ tbsp of mixed herbs, 1 tbsp of extra virgin olive oil & a pinch of salt and pepper. Combine in a bowl and pop in the fridge for one hour.
• After the chicken has marinated, line a baking tray with enough foil that can surround the chicken breasts to lock in all the moisture/ cooking juices. Pop in the oven for 30 minutes.
• To make the dressing, combine 4 tbsp of extra virgin olive oil with the juice of half a lemon, the minced garlic, 1 tsp oregano and a pinch of salt and pepper.
• When your chicken is ready, slice along the breast into bite size pieces. Toss the salad dressing with the chopped romaine lettuce, tomato, cucumber and red onion. Use your palm to smash the olives to give more texture and add to the salad. Tip: For some added colour on the chicken, sear both sides on a high heat for 30 seconds after roasting.
• Finally, serve up the salad and top with the sliced chicken and crumbled feta. Summer in a bowl!