Mediterranean Roast Chicken Salad

As a financially and time poor uni student it is often difficult to come up with quick healthy meals that don't break the bank. One of my latest creations, however, meet these criteria and ofcourse tastes great as well. 

My Mediterranean Roast Chicken Salad is made using oakleaf lettuce (any salad leaves will do), sliced tomatoes and cucumber, olives and crumbled feta cheese. I dressed the salad with a balsamic dressing and then tossed all the salad ingredients together. 

I used one chicken breast (half is more than enough per serving though) which I seasoned with salt and pepper before roasting it in a moderate oven for 15-20 minutes. I then sliced and added the roasted chicken to the salad while still warm. 

To make the meal more substantial I also toasted a couple of pieces of sourdough, though any crusty bread will do. 

So take a break from your mi goreng and give it a try!