Serves 2-3⁠

Ingredients:⁠

2 chicken breasts⁠ (can substitute with other proteins or tofu, tempeh etc)

2 eggs

1 head of cos lettuce (or your lettuce of choice) thinly sliced⁠

8 cherry tomatoes halved⁠

1 Lebanese cucumber cut into half moon slices⁠

1/4 red onion thinly sliced⁠

6 sun-dried tomatoes roughly chopped⁠

50g of feta cubed⁠

2 tbs olive oil⁠

1 tsp whole grain mustard⁠

1 tsp dijon mustard⁠

Juice of 1 lemon⁠

Pinch of dried oregano, basil and parsley

Salt and pepper⁠

Method:⁠

Marinade the chicken breasts in 1 tbs of oil, dried oregano, basil, parsley, salt and pepper for at least an hour (the longer the better)⁠

While the chicken is marinading, soft boil two eggs.

In a bowl, mix together the lettuce, cherry and sun-dried tomatoes, cucumber, onion and feta.⁠

For the dressing, mix together 1tbs oil, both mustards, lemon juice, salt and pepper until the dressing emulsifies.⁠

Heat up a pan or your BBQ until it is nice and hot and grill the chicken for about 4 mins before turning it and grilling it for another 4 mins on the other side. Your cooking time may vary depending on the size of the chicken breasts.⁠

Once cooked, rest the chicken for about 3 minutes.⁠

Peel the eggs and slice into quarters, slice the chicken and place on top of the salad and pour over the dressing.

Serve and enjoy!⁠