Greek Salad with Chicken

Ingredients:

For the Greek salad:
1 large cucumber, diced
300g cherry tomatoes, diced
1 green bell pepper, diced
½ red onion, finely chopped
½ cup KALAMATA olives, sliced
100g feta cheese, diced
1 avocado, peeled and diced

For the salad dressing:
⅓ cup red wine vinegar
1 lemon (juice squeezed)
1 teaspoon Dijon mustard
2 garlic cloves, minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
½ cup olive oil

For the chicken:
2 boneless chicken breasts
1 tablespoon olive oil
1/2 teaspoon ground (smoked) paprika
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
salt and pepper (to taste)

Instructions:

1. Preheat oven to 220°C. Mix the dried spices in a small bowl. Brush both sides of the chicken breast with olive oil, then rub the spices all over the chicken.
2. Place the chicken in an oven-safe baking dish and roast for 20-25 minutes (turn halfway through).
3. Prepare the sauce: Place the vinegar, lemon juice, mustard, garlic, oregano, salt and pepper in a bowl. Whisk. While whisking the sauce vigorously, slowly drizzle the olive oil into the bowl.
4. Add diced vegetables and feta cheese to a salad bowl. Drizzle with prepared Greek salad dressing and toss to combine.
5. Slice chicken and place on top of salad (along with sliced ​​avocado).

Yield: 4 servings
Recipe: downshiftology.com