Main Courses Recipes - Warm Chicken and Feta Salad Recipe

Ingredients

• 4 boneless, skinless chicken breasts

• 4 garlic cloves (peeled)

• 2 tablespoons olive oil

• 3 tablespoons lemon juice

• 1 medium onion (cut into wedges)

• 175g/6oz French beans

• Assorted salad leaves

• 200g/7oz feta cheese (cubed)

• 175g/6oz cherry tomatoes (halved)

• 50g/2oz black olives

• 1 red pepper (sliced)

Serves 4

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Method:

1. Place the chicken breasts in a shallow dish. Crush 1 of the garlic cloves and blend with 1 tablespoon olive oil and all the lemon juice. Pour over the chicken, cover and leave in the refrigerator for at least 30 minutes, turning at least once.

2. Heat a flying pan until smoking hot. Drain the chicken and cook for 6 to 8 minutes on each side. Remove and allow to stand for 5 minutes.

3. Heat the remaining oil in a heavy-based frying pan and sauté the rest of the garlic with the onion wedges. Cook, stirring occasionally, for 8 to 10 minutes.

4. Cook the French beans in a pan of lightly salted water for 5 minutes. Drain and reserve.

5. Arrange the salad leaves in a serving bowl with the feta cheese, cherry tomatoes, beans, black olives and red pepper. Place the onion mixture on top of the salad leaves, then add the chicken and serve drizzled with olive oil.