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Greek Salad

So simple yet so satisfying.  I love this salad esp in summer, I have it for lunch on its own or at dinner with added chicken and a little pasta...

NOTE: Dinner option add flat chicken.

 

INGREDIENTS (SERVES 2):

½ a cucumber (peeled)

1 cup plum tomatoes (or 2 large tomatoes)

1 red or green pepper

80 – 100g of feta

60g black olives

Pinch Dried oregano

1tsp Olive oil

2-3 spring onions (1/4 red onion, it makes me bloat so I use spring onions)

 

DIRECTIONS:

  1. Peel cucumber and chop

  2. Dice pepper, tomatoes, olives

  3. Finely chop onion and pop all of the above to a big bowl.

  4. Mix in olive oil and season with a little salt

  5. Slice Feta and lay on top of the salad or crumble.

  6. Sprinkle a pinch of dried oregano on top

 

 Dinner option:

  1. Cover the chicken breast with plastic wrap or bag and Using a mallet or rolling pin, pound the chicken until quite thin about ¼ inch.

  2. Add to a hot griddle or pan with a little oil.

  3. Season with a squeeze of lemon

  4. As its thin the chicken cooks quite quickly

  5. Lay to rest on the chopping board

  6. Slice into strips and serve.

 

NOTES:

Without chicken:

Calories 200 Carbs 10g Fat 12g Protein 10g

With chicken:

Calories 340 Carbs 10g Fat 16g Protein 36g

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