Oregano chicken Greek salad

Taste the Mediterranean with our gluten-free salad bursting with fresh ingredients and zesty flavour.

Serves: 4

Time to make: 15 mins

Ingredients

500g skinless chicken breast fillets, trimmed
3 teaspoons finely chopped garlic
2 tablespoons chopped fresh oregano, plus 1 teaspoon extra
3 teaspoons red wine vinegar
3 teaspoons extra-virgin olive oil
80g mixed lettuce leaves
2 vine-ripened tomatoes, cut into wedges
1 Lebanese cucumber, halved lengthways, cut into 1cm slices
1 green capsicum, halved, deseeded, cut into 2cm pieces
2 small red onions, halved, thinly sliced
½ cup pitted kalamata olives, drained, sliced
80g feta, crumbled 1 lemon, cut into wedges, to serve
4 gluten-free grainy rolls, to serve

Instructions

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1 Heat a large non-stick frying pan over a medium heat. Spray chicken with cooking oil. Season with black pepper. Add to pan and cook for 4 minutes. Turn, top with 2 teaspoons of the garlic and cook for 4 minutes until browned and cooked through. Transfer to a plate. Sprinkle with 2 tablespoons oregano. Cover with foil and set aside for 5 minutes to rest.

2 In a small jar with a lid place vinegar, remaining garlic, olive oil and 1 teaspoon oregano and shake well to combine.

3 In a large bowl combine lettuce, tomatoes, cucumber, capsicum and onions. Pour over dressing and toss to coat.

4 Divide salad among serving plates. Slice chicken and arrange over the salad. Top with olives and feta. Serve with lemon wedges and gluten-free rolls on the side.

Nutrition Info (per serve)

Calories 480 cal

Kilojoules 2000 kJ

Protein 42 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 36 g

Sugar 9 g

Dietary fibre 10 g

Sodium 690 mg

Calcium 275 mg

Iron 5.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.