Easy, protein packed summer chicken salad.
2 chicken breasts (can substitute with other proteins or tofu, tempeh etc)
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
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!