I don't know why, but plates of such a simple salad like this simply win me over every time. It certainly has been a long while since serving olives in a salad, but I could keep eating these until the end of eternity.
We have a complete blend of flavours and textures - it's my way to express affection. The tang with the sweet, the salty, and the velvety. The pepper-crusted chicken is of course the star of the show here and the saltiness of the soft feta cheese compliments its peppercorn crunchy texture.
Serves:2
Ingredients:
For the pepper-crusted chicken:
2 tbsp olive oil, with extra for drizzling
2 chicken breasts
2 tbsp black peppercorns, crushed
2 tbsp olive oil, with extra for drizzling
2 chicken breasts
2 tbsp black peppercorns, crushed
For the Greek salad:
10 black olives
1 large avocado, pitted and diced
1 large tomato, sliced
100g feta cheese
2 limes, juice only
1 tbsp extra-virgin olive oil
1/2 tbsp Italian seasoning
salt and freshly ground black pepper, to taste
Instructions:
1. Heat olive oil in a frying pan. Rub chicken breasts with a little extra olive oil, then rub the skin with crushed peppercorns.
2. Place chicken breasts into a heated pan, skin side down and fry for 5-10 minutes. Turn over and cook other sides for 4-5 minutes until cooked through.
3. Slice chicken breasts and keep to one side on a plate.
Instructions:
1. In a large bowl, combine olives, diced avocado, sliced tomatoes and feta cheese. Set to one side.
2. In a small bowl, whisk lime juice, extra virgin olive oil, Italian seasoning, salt and pepper. Adjust accordingly to one's taste.
3. Pour dressing over salad and mix lightly.
4. Serve the salad with the pepper-crusted chicken placed on top.
10 black olives
1 large avocado, pitted and diced
1 large tomato, sliced
100g feta cheese
2 limes, juice only
1 tbsp extra-virgin olive oil
1/2 tbsp Italian seasoning
salt and freshly ground black pepper, to taste
Instructions:
1. Heat olive oil in a frying pan. Rub chicken breasts with a little extra olive oil, then rub the skin with crushed peppercorns.
2. Place chicken breasts into a heated pan, skin side down and fry for 5-10 minutes. Turn over and cook other sides for 4-5 minutes until cooked through.
3. Slice chicken breasts and keep to one side on a plate.
Instructions:
1. In a large bowl, combine olives, diced avocado, sliced tomatoes and feta cheese. Set to one side.
2. In a small bowl, whisk lime juice, extra virgin olive oil, Italian seasoning, salt and pepper. Adjust accordingly to one's taste.
3. Pour dressing over salad and mix lightly.
4. Serve the salad with the pepper-crusted chicken placed on top.