Horiatiki Salad with Grilled Chicken and Oregano
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Ingredients
- 500 g skinless chicken thigh fillets
- 2 tsp dried oregano
- 1 cucumber
- 4 tomatoes
- 1 red onion
- 80 g kalamata olives
- 150 g feta cheese
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
Nutrition (per serving)
- Calories
- 495 kcal
- Protein
- 31.9 g
- Carbohydrate
- 10.5 g
- of which sugars
- 7.8 g
- Fat
- 35.7 g
- of which saturates
- 10.7 g
- Fibre
- 3.2 g
- Salt
- 2.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the chicken thigh fillets with 1 tablespoon of the olive oil and the dried oregano, and season well.
- 2
Heat a griddle pan to high and cook the chicken for 6 to 7 minutes on each side until cooked through with no pink remaining. Rest for 3 minutes, then slice.
- 3
Meanwhile, roughly chop the cucumber and tomatoes and thinly slice the red onion.
- 4
Toss the cucumber, tomatoes, red onion and olives together in a large bowl with the remaining olive oil and the red wine vinegar. Season well.
- 5
Divide between plates, top with the sliced chicken and a thick slice of feta, and serve.
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