Warm Greek-Inspired Chicken Salad

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Ingredients:

2 chicken breasts or thighs, sliced into strips

1 aubergine (eggplant), sliced into rounds

1 courgette (zucchini), sliced into rounds

2 carrots, julienned or sliced thinly

1 head of lettuce, roughly chopped

1 red onion, thinly sliced

1-2 cloves garlic, minced

100g (about 3.5 oz) feta cheese, crumbled

Handful of cherry tomatoes, halved

Handful of Kalamata olives, pitted and sliced

Olive oil, for cooking

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For the Dressing:

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Juice of 1 lemon

2 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp dried thyme

Salt and pepper, to taste

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Instructions:

1. Marinate the chicken by mixing the minced garlic, half of the lemon juice, 1 tablespoon of olive oil, salt, pepper, and half the oregano in a bowl. Add the chicken strips to the marinade, toss to coat, and set aside.

2. Heat a large skillet or grill pan over medium-high heat. Drizzle some olive oil and add the aubergine slices. Cook until golden brown and tender on both sides, about 4-5 minutes per side. Remove and set aside.

3. In the same pan, cook the courgette slices until tender and lightly browned, about 3 minutes per side. Remove and set aside.

4. Add the julienned carrots to the pan and sauté for 2-3 minutes until they start to soften. Remove and set aside.

5. In the same skillet, add a little more olive oil if needed, and cook the marinated chicken strips over medium-high heat. Cook for about 5-7 minutes, or until fully cooked through and golden brown. Remove from the heat.

6. In a large bowl or platter, lay down a bed of chopped lettuce. Arrange the cooked aubergine, courgette, carrots, red onion, and cherry tomatoes on top. Add the cooked chicken strips over the vegetables. Sprinkle the crumbled feta cheese and Kalamata olives over the top.

7. Prepare the dressing by whisking together the remaining lemon juice, olive oil, oregano, thyme, salt, and pepper in a small bowl.

8. Drizzle the dressing over the salad. Toss lightly if desired, or serve as is.