Cut your chicken breast into 5cm chunks (4-5 pieces per breast) and marinate with lemon rind, crushed garlic, a sprinkle of thyme or oregano (fresh or dried) salt and pepper and a splash of olive oil. Leave to marinate while you prepare the salad.
Chop all salad ingredients into chunky pieces (or however you like to eat your vegetables!) and layer them in to a large shallow dish. Start with salad leaves, then layer the remaining ingredients on top. I usually leave the red onion, olives and feta for the very top.
Cook the chicken and set aside to cool before placing on top of your salad (if you don’t wait for the chicken to cool it will wilt your salad). If you can’t wait place the chicken on to individual plates and fill the rest of the plate with salad).
While the chicken cools make your dressing. Put olive oil and balsamic vinegar into a jar and shake vigorously before covering the salad or mix the olive oil and balsamic vinegar in a mug with a fork.
