Greek Chicken Salad with Roasted Olives – Christine Bailey

Ingredients

• Juice and zest of 2 lemons
• 1 tbsp olive oil
• 2 tsp chopped fresh oregano (or used 1tsp dried)
• Sea salt and black pepper
• 350g skinless and boneless chicken breasts
• 2tbsp red wine vinegar
• 2tbsp balsamic vinegar
• 1 garlic clove crushed (omit if low FODMAP)
• 10 capers finely chopped
• 1/2 tsp Dijon mustard
• 100ml extra virgin olive oil or body balance oil
• 250g cherry tomatoes, halved
• 1 red onion, sliced (omit if low FODMAP)
• ½ cucumber chopped
• 150g roasted herb and lemon scented olives or pitted olives
• 1 romaine lettuce shredded
• 100g feta cheese crumbled, optional (use lactose free cheese for low FODMAP)
• 30g toasted seeds