I am cooking in a rather limited kitchen this week (sorry Dad!) so I wanted to create dishes which require very little preparation but retain flavour and nutritional value. It was a sunny morning today so I fancied something very colourful for lunch. Greek salad delivers on all my wishes but is a little too light to have on it's own, so I created a delicious greek flatbread with grilled oregano chicken to satisfy those hunger pangs! The salad is made with orange and red cherry tomatoes, onion, cucumber, feta and basil, then
dressed with a light vinaigrette.. The orange tomatoes are absolutely bursting with flavour and really make this salad, I would highly recommend picking some up, I bought mine from Tesco.
1 large chicken breast
5 red cherry tomatoes, sliced in half
5 orange cherry tomatoes, sliced in half
Half a red onion, thinly sliced
1/3 cucumber, chopped into small triangles
50g feta cheese, chopped into small squares
10 basil leaves
2 flatbreads or pitas
2 tbsp olive oil, plus extra for cooking
2 tbsp red wine vinegar
1 tsp Dijon mustard
End of a lemon, to squeeze
Salt and pepper
Turn on the grill to high.
Flatten out the chicken by covering in baking paper and bashing with a rolling pin. Rub the chicken with a little olive oil, sprinkle with oregano and season. Once the grill is hot place the chicken breast under to cook for 4 minutes on each side or until cooked through and nicely coloured.
While the chicken is cooking chop the tomatoes, onion and cucumber then place in a bowl. Now make the dressing for the salad by whisking the olive oil, red wine vinegar, Dijon mustard and squeeze of lemon together. Taste for seasoning. Pop the flatbreads in the toaster to warm.
Pour the dressing over the salad and toss gently. Now tear in the basil leaves and feta, toss again.
Once the chicken is done leave to cool before slicing. Lay the flatbreads on plates and spoon over salad, position the chicken on top, serve immediately and enjoy!