1-2garlic clovescrushed (amount depends on how strong the cloves are you are using)
2tspdried oregano
2tbspred wine vinegar(optional)
2tspsalt
1tsppepper
For the salad
4chicken breasts halved to create two thin cutlets
lettuce
2cupscherry tomatoeshalved
1largecucumbersliced
1-2avocadossliced
1cupKalamata olives
1cupcubed Feta cheese
Instructions
Whisk together all the marinade ingredients.
Place the chicken in a bowl and pour over half of the marinade. Reserve the rest for dressing.
Allow the chicken to marinade for at least 10 minutes but up to 24 hours, covered in the fridge.
Cook the chicken in a large, hot pan or skillet until cooked through and golden brown on both sides. Remove from the pan and allow to rest for 5 minutes before slicing.
Place the lettuce onto a large platter and add the tomatoes, cucumber, avocado, olives and feta cheese. Add the sliced chicken then pour over the dressing before serving.