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PdfBring a saucepan of water to the boil and cook the egg for around 10 minutes. Remove from water and set aside.
Add the potatoes to the water and simmer for 10 minutes or until soft. Remove from the water and drain.
Melt the butter or oil over a medium heat in a frying pan and add the chicken. Add the oregano, and cook for around 8 minutes, turning occasionally to brown on all sides. Once cooked, remove chicken from pan and set aside.
In a salad bowl, mix together the lettuce, peppers, tomatoes, sunhpire and cucumber. Pour over the olive oil and mix well.
Slice the egg into quarters and arrange over the salad leaves, along with the chicken. Top with the omega sprinkle and season with salt and pepper.
Store in an airtight container and refrigerate for up to 24 hours.