Side-step the carbs tonight with this deliciously herby chicken and crisp salad brightened with tangy feta and fragrant dill. It's a light touch well-matched to dining outdoors on a warm night or for keeping your post-workout virtue in pristine condition.
Peel and crush garlic. Slice chicken in half horizontally and place in a bowl. Place garlic, 1 teaspoon Italian Kitchen Herbs, ½ the red wine vinegar, ½ the olive oil, salt and pepper in the bowl with chicken and toss to coat. Set aside to marinate until ready to cook. While chicken is marinating, continue with step 2.
Place remaining red wine vinegar, remaining Italian Kitchen Herbs and remaining olive oil in a separate bowl. Crumble in feta, season with salt and pepper and mix to combine.
Chop lettuce into wedges. Slice radishes and dice cucumber. Finely slice spring onion.
Heat a medium chargrill pan or frypan over medium heat. Add chicken and cook for 3–4 minutes each side or until cooked through. Set aside to rest for 5 minutes.
Chop dill and place in a large bowl with cucumber, spring onion and radish. Add feta dressing and mix to combine.
Divide lettuce between plates and pour over feta salad. Slice chicken and divide between plates to serve.