Texan Greek Salad

Baste chicken lightly with some olive oil and some lemon zest. Season with salt and pepper. Place in a preheated oven at 180°C (355ºF) for 15 minutes. Once done, remove from the oven and let rest for 5 minutes before slicing into strips.

While chicken is cooking, in a bowl, mix olives, tomatoes, sweetcorn and rocket. Crumble the feta into the salad and mix. Combine lemon juice and pesto in a small bowl.

When you are ready to serve, add the pesto mixture to the salad and toss. Place the sliced chicken on top of the salad.