Oregano Chicken Salad

The items in the recipe that don’t have a measurement are detailed in the below weight bracket tables. Simply choose the measurements of ingredients for the current weight bracket you fall into.

Ingredients

Finely chopped Macadamias
Free Range Chicken Breast
Squeeze of Fresh Lemon Juice
¼ tsp Apple Cider Vinegar
1 Clove of Crushed Garlic
1 Sprig Finely Chopped Fresh Oregano
1 tsp Olive Oil
1 – 2 Sliced Zucchini (5mm thick)
1 Cup Shredded Kale
1 Cup Spinach
¼ tsp Balsamic Vinegar

Method

Combine Lemon Juice, Apple Cider Vinegar, Oregano and garlic in a shallow bowl to create dressing.
Cut chicken breasts into 3rds and add to dressing. Leave in the fridge covered for 10mins.
Bring BBQ or chargrill plate to high heat and coat with olive oil.
Remove chicken from the fridge and add to the grill with zucchini and cook for 2-3 mins either side or until chicken is cooked and zucchini is tender.
Add kale, spinach and macadamias to zucchini in a large bowl with olive oil and toss together.
Place vege mix on plate. Splash a small amount of balsamic vinegar over, add grilled chicken and serve.