Oregano chicken Greek salad

Instructions

Stay Awake

(Stops screen from sleeping)

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.