Griddled lemon chicken, avocado and feta salad
Juicy lemon and oregano chicken with creamy avocado, salty feta and crunchy cucumber. A big, satisfying salad.
- Time30 min
- LevelEasy
- Costabout £2.05 a head
Ingredients
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Method
- 1
Slice each chicken breast in half horizontally to make two thin steaks. Rub with 1 tablespoon oil, the lemon zest, half the lemon juice and the oregano.
- 2
Heat a griddle or frying pan until very hot. Cook the chicken for 4 minutes on each side, until golden and cooked through with no pink inside. Rest for 5 minutes.
8 min - 3
Whisk the 3 tablespoons oil with the vinegar and the rest of the lemon juice to make a dressing.
- 4
Pile the salad leaves, cucumber, tomatoes, onion and avocado onto a large platter.
- 5
Slice the chicken and lay it on top. Scatter over the feta, drizzle over the dressing and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.