Grilled Chicken & Greek Salad2015-09-30
- Servings : 4
- Prep Time : 10m
- Cook Time : 12m
- Ready In : 22m
- 4 Irvine’s Chicken Breasts, halved
- 2 tbsps freshly ground pepper
- 2 tbsps mustard
- 1 tbsp thyme
- 1 tsp red chilli flakes
- 4 garlic cloves, finely chopped
- 1 lemon, juiced
- 1 cup dry white wine
- FOR THE GREEK SALAD
- 1 cup frilly lettuce
- 1 cup black olives
- 1⁄2 cucumber, sliced
- 1⁄2 red onion, sliced
- 1 cup cherry tomatoes, quartered
- 1⁄2 tsp oregano
In a bowl, combine pepper, mustard and thyme.
Place the Irvine’s Chicken Breasts in another bowl and rub with the chopped garlic, then pepper mixture.
Pour lemon juice and white wine in the bowl with Irvine’s Chicken Breast. Cover and let refrigerate for about 3 hours before grilling.
Cook marinated Irvine’s Chicken Breasts on a prepared grill, frying pan, or stove, until the chicken is no longer pink, about 10 minutes.
To make the salad, gently combine the ingredients together. Season with salt and freshly ground black pepper.
Arrange each Irvines Chicken Breast on large plates with the prepred salad. Garnish with fresh oregano.