When I went to Rhodes I bought back a load of feta and olives because it would be rude not to. I decided to try and recreate an amazing, incredible, godly greek salad I ate there, and I can tell you now that I was successful.

Ingredients:

For the salad base:

• 1/4 of a cucumber, sliced
• 1/2 red onion, sliced
• 1/2 green pepper, sliced
• 6-8 mixed olives (or green/black alone if you prefer)
• 6-8 cherry tomatoes, halved
• 3 peppadew peppers
• 2cm chunk of feta cheese

For the chicken:

• 1 large/ 2 small chicken breasts
• 1 tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 2 tsp oregano/ italian herbs
• Salt & pepper to taste

Method:

1. Mix chicken marinade together and pour 2/3 over the chicken breasts, put the other 1/3 aside
2. Meanwhile, leave to marinade and prepare the salad ingredients, tossing them together in a large bowl
3. Heat a non stick pan (I like to use a griddle pan) on a medium heat and add the chicken
4. Cook on each side for 8-12 minuites or until fully cooked through
5. Pour the remaining marinade over the salad, sprinkle over the feta and add the chicken
6. Enjoy!