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OREGANO CHICKEN SALAD

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

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.