Source The English Kitchen
|12||cherry tomato||cut in half|
|70g||fresh salad leaves|
|6 free range rashers||cured smoked bacon||cooked until crisp and cut into 3 pieces|
|2 fat cloves||fresh garlic||peeled and crushed|
|3 tbsp||olive oil|
|2 lemon's worth||lemon juice|
|1/2 small||cucumber||, peeled, seeded, halved lengthwise and cut into halfmoons|
|a handful||fresh oregan||chopped|
|2 lemon's worth||lemon zest|
|3||chicken breast||free range organic|
|to taste||sea salt|
|to taste||ground black pepper||freshly ground|
1. Pre-heat the oven to 190*C/375*F. Place your chicken breasts in a shallow glass baking dish. Squeeze the juice of the first lemon over the chicken. Add the lemon zest, chopped oregano, garlic, and half of the olive oil. Rub all of this into the breasts. Season to taste with some sea salt and the black pepper.
2. Set aside to marinate for about 10 minutes. After 10 minutes, place in the oven and roast for 15 to 20 minutes, until done and the juices run clear. Don't overcook, as dry chicken tastes nasty. Start checking at 15 minutes.
3. Place the salad leaves, olives, cucumber and tomatoes in a bowl and toss with the bacon pieces.
4. In another bowl, whisk together the yoghurt, second clove of garlic, the rest of the olive oil, the zest and juice of the second lemon and some salt and pepper. Taste and adjust the seasoning as necessary. (If you find this too thick, you can thin with a bit of water. I didn't feel this was necessary myself. I loved the consistency.)
5. Divide the salad amongst 4 chilled plates. Slice the roasted chicken and divide it equally amongst the plates and serve each with some of the dressing drizzled over top. Pass any remaining dressing at the table.