Recipe

Oregano chicken with greek salad

Crispy grilled chicken drizzled with oregano dressing and a greek salad with olives and feta.

Sep 30, 2009 2:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Oregano chicken with greek salad
  • 750 gram chicken breast fillets
  • 2 tablespoon lemon juice
  • 2 tablespoon olive oil
  • 1 tablespoon finely chopped fresh oregano
  • 1 clove garlic, crushed
  • 1 baby cos lettuce (180g), trimmed, chopped coarsely
  • 3 tomatoes (450g), cut into wedges
  • 1 lebanese cucumber (130g), chopped coarsely
  • 1/2 red onion (40g), sliced thinly
  • 1/2 cup (75g) seeded kalamata olives
  • 125 gram fetta cheese, crumbled coarsely
Dressing
  • 1/4 cup (60ml) olive oil
  • 2 tablespoon red wine vinegar
  • 2 tablespoon lemon juice
  • 1/2 teaspoon rigani
  • 1/2 teaspoon caster (superfine) sugar

Method

Oregano chicken with greek salad
  • 1
    Combine chicken, juice, oil, oregano and garlic in medium bowl; season. Cover; refrigerate 30 minutes.
  • 2
    Meanwhile, make dressing. Place ingredients in screw-top jar; shake well. Season.
  • 3
    Cook chicken on heated oiled grill plate (or grill or barbecue or grill pan) until cooked through. Slice chicken thickly.
  • 4
    Combine lettuce, tomato, cucumber, onion, olives and fetta in large bowl. Divide salad among plates; top with chicken, drizzle with dressing.

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