Perfect in its simplicity, Greek salad never fails to please with its mix of juicy, fresh and sharp flavours. We've given this one a rustic and chunky style and served it with golden, pan-fried chicken for a dish that is the essence of easy everyday cooking.
Slice chicken fillets horizontally to yield 2 thinner pieces. Season with salt and pepper. Heat 2 teaspoons oil in a frypan over medium-high heat. Add chicken and cook, turning occasionally, for 9–10 minutes or until cooked through. While chicken is cooking, continue with step 2.
Peel and slice eschalot. In a bowl big enough to fit the salad, add remaining olive oil, red wine vinegar, eschalot, dried oregano, salt and pepper and mix to combine. Set aside.
Drain beans. Halve cherry tomatoes. Cut capsicum into 3cm pieces. Cut cucumber into a large dice.
Add cucumber, cherry tomatoes, capsicum, cannellini beans and olives to bowl with the dressing and mix to combine. Season with salt to your liking.
Crumble feta into large pieces and gently fold through salad.
Slice chicken and serve with salad.