Ingredients

For the Chicken:
  • 1 chicken breast
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 sun-dried tomatoes
  • 1 tsp honey
  • 1 vegetable stock cube
  • A little oregano
  • A little thyme

For the Salad:

  • Mixed green salads (lettuce, iceberg, arugula)
  • 1 cucumber
  • 1 carrot
  • 1 red bell pepper
  • A few mint leaves
  • Some pumpkin seeds
  • Some sesame seeds

For the Dressing:

  • 4 tbsp strained yogurt
  • 4 tbsp olive oil
  • Lemon juice
  • 3 tbsp balsamic vinegar with honey

Instructions:

  1. Place the chicken fillet on the work surface, cut it into two or three pieces, and pound it with your fist to flatten.
  2. In a mixer, blend the olive oil, sun-dried tomatoes, vinegar, honey, stock cube, oregano, and thyme until it forms a creamy marinade.
  3. Place the chicken fillet in a heatproof dish and pour the marinade over it.
  4. Let it marinate for 4 hours to overnight. The longer it marinates, the more flavorful it will be.
  5. Grill the chicken on a barbecue grill for 4 minutes on each side, on a grill pan for 10 minutes, or in a preheated oven at 180°C (350°F) for 25 minutes.
  6. Wash and dry the salad vegetables thoroughly, then chop and mix them.
  7. In a bowl, combine the ingredients for the dressing and mix well.
  8. Pour the dressing over the salad and chicken before serving.

Enjoy!

Source: Argiro Barbarigou