Greek Salad with Chicken

Instructions

1. Step 1

   Place the chicken in a shallow dish. Coat it with the lemon juice, 1 tbsp (15 ml) olive oil, 1 gr oregano, ⅜ tsp (2 gr) salt, and ⅜ tsp (1 gr) black pepper.

   Ingredients used: 1.0 gr Black Pepper, 4.0 piece Chicken Breast, 1.0 gr Dried Oregano, 15.0 ml Extra Virgin Olive Oil, 30.0 ml Lemon Juice, 2.0 gr Salt

   Cookware: Shallow Dish

2. Step 2

   Heat a frying pan over medium heat. Add the chicken and cook, turning once, until the center of each piece reaches 74°C.

   Timer: 14 min (fixed)

   Cookware: frying pan, instant-read thermometer, kitchen tongs

3. Step 3

   Transfer the chicken to a clean cutting board, rest it, and then slice it across the grain.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

4. Step 4

   Combine the tomatoes, cucumber, red onion, and green bell pepper in a large mixing bowl.

   Ingredients used: 300.0 gr Cucumber, 150.0 gr Green Bell Pepper, 100.0 gr Red Onion, 500.0 gr Tomato

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

5. Step 5

   Whisk the remaining 2 tbsp (30 ml) olive oil with the red wine vinegar, remaining 1 gr oregano, remaining ⅝ tsp (3 gr) salt, and remaining ⅜ tsp (1 gr) black pepper.

   Ingredients used: 1.0 gr Black Pepper, 1.0 gr Dried Oregano, 30.0 ml Extra Virgin Olive Oil, 15.0 ml Red Wine Vinegar, 3.0 gr Salt

   Cookware: Small Mixing Bowl, whisk

6. Step 6

   Add the olives to the vegetables, pour over the vinaigrette, and toss gently.

   Ingredients used: 100.0 gr Kalamata Olive

   Cookware: Large Mixing Bowl

7. Step 7

   Fold in the feta gently, then divide the salad among plates and top with the sliced chicken.

   Ingredients used: 150.0 gr Feta Cheese

   Cookware: Large Mixing Bowl