Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Serves: 4

Prep time: 10 mins

Cooking time: 10 mins


  • ⅓ cup olive oil
  • 2 cloves garlic, crushed
  • Juice of 1 lime
  • 1 tbsp tamari sauce
  • 1 tbsp apple cider  vinegar
  • 1 tsp oregano, dried
  • 4 chicken thighs, cut into 1.5cm strips
  • 1 chopped lettuce, or bag of leaves
  • 150g cherry or Solanato tomatoes, halved
  • 1 Lebanese cucumber, thinly sliced
  • 1 avocado, deseeded and chopped roughly
  • 150g pitted Kalamata olives
  • 100g vegan feta, diced
  • Sweet paprika to garnish


  • In a large bowl combine oil, garlic, lime juice, TamarI sauce, vinegar and oregano.
  • Take half mixture and use to marinate chicken in a separate bowl.
  • Heat frying pan on medium high with a little oil.
  • Add chicken and cook for 5 mins on each side.
  • Place lettuce, tomatoes, cucumber, avocado and olives into a bowl.
  • Add dressing and stir to combine. 
  • Place salad onto serving plates, top with chicken and feta.
  • Sprinkle lightly with sweet paprika.



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