Ingredients
4 hicken breast schnitzels
2 tbsp olive oil
1 tsp dry oregano
Zesty Avocado Dressing:
1 Shepard Avocado
1 tbsp Greek yoghurt
1 clove garlic
Small pinch of oregano
Juice of one lemon
¼ cup olive oil
Salt, Pepper
½ to 1 cup of water to thin out
For the salad:
2 cups cherry tomatoes, halved
1 large Lebanese cucumber, quartered
1 Shepard Avocado, diced chunky
1 small sliced red onion
1 cup cubed fetta
1 cup kalamata olives
1 green capsicum, sliced
Method
For the grilled chicken:
1
Drizzle chicken with olive oil & season with salt, pepper & dried oregano. Combine ingredients to coat chicken.
2
Cook on a grill pan on both sides on medium heat until cooked through.
3
Slice & set aside.
For the vinaigrette:
4
Using a blender or hand blender combine above ingredients & blend until smooth, adding water to help thin it out to your preference. Set aside.
Assemble the salad:
5
In a large bowl, combine the chopped veggies & cheese, mix.
6
Top with the sliced chicken & some more sliced avocado.
7
Drizzle over Avocado dressing.
8
Serve immediately or as part of meal prep.
Ingredients
4 hicken breast schnitzels
2 tbsp olive oil
1 tsp dry oregano
Zesty Avocado Dressing:
1 Shepard Avocado
1 tbsp Greek yoghurt
1 clove garlic
Small pinch of oregano
Juice of one lemon
¼ cup olive oil
Salt, Pepper
½ to 1 cup of water to thin out
For the salad:
2 cups cherry tomatoes, halved
1 large Lebanese cucumber, quartered
1 Shepard Avocado, diced chunky
1 small sliced red onion
1 cup cubed fetta
1 cup kalamata olives
1 green capsicum, sliced