Oregano Salad Recipe

I really fancied trying to start eating a bit healthier this year (lets see how long this lasts...) so I began looking up different salads which I could make one night for supper for me and my gran. I was skeptic about making one as I didn't believe a salad would fill me up and thought it would be rather bland... Man was i wrong. This salad tastes amazing! and also doesn't take that long to make = BONUS!!

 INGREDIENTS - 
FOR THE CHICKEN:

• 1 lemon, juiced (3 tablespoons of lemon juice)

• 2 tablespoons of extra-virgin oil

• 1 teaspoon dried oregano

• A couple good pinches salt

• 10 grinds black pepper

• 2 boneless skinless chicken breasts
  

FOR THE DRESSING:

• 1/4 cup extra-virgin olive oil

• 2 tablespoons red wine vinegar 

• 1 lemon, juice (3 tablespoons of lemon juice)

• 2 cloves of garlic grated 

• 1 teaspoon dried oregano

• 3 pinches salt

• 10 to 15 grinds black pepper
  

FOR THE SALAD: can vary depending on what you want

• Lettuce 

• 1 cucumber, cut in 1/2 lengthwise, then cut into 1/2-inch chunks

• 3 vine-ripened tomatoes cut into 1/2-inch chunks

• 1 carrot sliced thinly 

• 2 handfuls of kale 

• 1 medium stick of celery

• 1/4 cup crumbled feta cheese

• A couple pinches of fresh parsley
  

DIRECTIONS 


1. Combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with clingfilm and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.

2. To make the dressing: combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve.

3. Assemble the salad: Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumber, tomatoes, parsley, carrots, celery, kale and feta over the top. 

4. To cook the chicken: Heat a grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.

5. Give the dressing a good shake and pour it into a bowl. Toss salad just before serving and fan chicken out on top.

And the finished result......

TA DAAAAAAH!!