The finished recipe. Chicken Greek Salad with Feta and OlivesIngredients 1 to 6. 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 FetaIngredients 7 to 10. 8 g (about 2 tsp) Olive oil. A splash Red wine vinegar. A good pinch Dried oregano. To taste SaltStep 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.Step 2. Cut the cucumber and tomato into chunks about the size of the olives and slice the onion as thinly as you can.Step 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.Step 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.
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