1head of Romaine lettuceshredded or ripped into bite sized pieces
3 tomatoeschopped (or use a pint of cherry tomatoes)
1sweet bell peppercored and chopped
1/2English cucumberseeds removed with a spoon and sliced into moons
1/2cupblack olivessliced
250gfeta cheese
Instructions
For the chicken
Lay the chicken out on your cutting board on top of a piece of waxed paper or cling film. Lay another piece of wax paper or cling film over top.
Using a rolling pin, pound the chicken breasts until they are about the same thickness. Remove the top layer of waxed paper or cling film.
Sprinkle the chicken with salt and pepper, then the fresh thyme. Zest the lemon over top, tapping as you go to make the lemon zest fall onto the meat. Drizzle the chicken with about 2 tbsp of olive oil.
Heat a heavy frypan and add about another 2 tbsp olive oil. When it's good and hot, place the chicken in the pan, thyme and lemon side up. Let the chicken cook, sizzling away until the meat has browned before flipping and cooking the other side. Cook until the meat is no longer pink in the middle. You may need to do this in batches.
Remove the cooked chicken to a plate to cool to room temperature. When the chicken has cooled, slice thinly.
For the salad
To make individual salads, place a handful of Romaine into a bowl. Top with tomatoes, cucumber and peppers. Add about 1/2 of a chicken breast, then 2-3 tbsp of crumbled feta and some sliced olives.
Serve the salad immediately with your favourite dressing. We love President's Choice roasted garlic vinaigrette
Recipe Notes
The chicken can be made up to a day ahead of time.