Chicken Greek Salad with Feta and Olives
Makes 1 serving

INGREDIENTS
170 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
120 g Cucumber
150 g Tomato
30 g Red onion
20 g Olives, pitted (Five or six. They and the feta carry most of the salt, so go easy on it elsewhere.)
30 g Feta
8 g (about 2 tsp) Olive oil
A splash Red wine vinegar
A good pinch Dried oregano
To taste Salt

METHOD
1. Season the chicken, press it flat with the heel of your hand so it is an even thickness, and fry it in a dry non-stick pan over medium-high heat for five to six minutes a side, until the thickest part is no longer pink. Rest it on a board while you chop.
2. Cut the cucumber and tomato into chunks about the size of the olives and slice the onion as thinly as you can.
3. Whisk the oil, vinegar, oregano and a pinch of salt in the bottom of the bowl, then add the vegetables and olives and turn them through it.
4. Slice the chicken, lay it over the top and crumble the feta on last rather than tossing it in, so it stays in pieces.

Contains milk and sulphites.

RECIPE NOTES
The feta is 30 g and the oil is 8 g. Together they are about a third of the 438 kcal, so if the numbers matter those are the two lines to weigh rather than guess.
The chicken is cooked in a dry pan on purpose. The dressing has all the oil the salad needs.

Full recipe: https://www.getfuel8.com/recipes/chicken-greek-salad
