Greek Salad with Grilled Chicken

• 280g chicken breast
• 1 cucumber
• 3 tomatoes
• 1/2 red onion
• 100g feta
• 80g Kalamata olives
• 1 tsp dried oregano
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Salt and pepper

1. 1

   Pat the chicken breast dry. Rub with 1 tbsp olive oil, dried oregano, salt, and pepper.

2. 2

   Heat a griddle or heavy pan over high heat. Cook the chicken 5–6 min per side until nicely charred and cooked through. Rest 3 min, then slice at an angle.

3. 3

   While the chicken cooks, dice the cucumber and tomatoes into chunky pieces. Thinly slice the red onion.

4. 4

   Crumble the feta. Combine the cucumber, tomatoes, red onion, and olives in a large bowl.

5. 5

   Whisk the remaining olive oil with red wine vinegar, a pinch of oregano, salt, and pepper. Pour over the salad and toss gently.

6. 6

   Arrange the salad on plates, top with sliced grilled chicken and crumbled feta. Add a final grind of black pepper.