Salads can be boring, well we all know that, but sometimes it just takes a few choice ingredients to spice them up. This Chicken salad has just the ingredients with the salty creamy texture added by the feta and the tangy herby flavour from the marinated olives.
12 baby plum tomatoes
1-2tbsp cooking oil you can use sunflower, rapeseed or any other oil with a high burning point.
2 medium chicken breasts
24 marinated olives (mine were marinated in lemon, garlic and oregano)
2 slices of feta as thick as you like
85g bag of mixed salad leaves
Dressing- optional I used Nandos medium
Wash the salad leaves and divide them between two large bowls / plates.
Wash and halve the tomatoes and share out equally. Cut the avocado into bite size chunks and split that between both bowls.
Divide the olives between both portions.
Crumble a slice of the feta over each serving.
Heat up a frying pan and once hot add the oil and heat this. Cube the chicken whilst the pan is warming up then add that straight in and cook for 8-10 minutes until cooked through with a golden colour.
Pour the chicken over the salads and serve.
This salad is tasty as it is but for an extra hit of flavour I like to add Nandos peri-peri medium or blue cheese dressing.
This salad is great if you are dieting as it contains a good range of vitamins and minerals just as long as you watch how much feta and dressing you use. Spicy, non creamy dressings are lower in calories generally and also help stimulate digestion, improve metabolism and circulation and reduce the effects of LDL (low density lipoproteins) aka. bad cholesterol. People that generally eat spicy foods have a lesser risk of having a heart attack or stroke.
Avocado is also a wonderfully food for lowering cholesterol, it is full of fibre and numerous vitamins and minerals. This fabulous fruit can also help to increase absorption of nutrients from other plant foods so works well in salads.
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