There's nothing like a salad with juice cherry tomatoes, fresh cucumber, and crispy potatoes. The Greek chicken is topped off with creamy fetta and tzatziki. 

This is a gluten-free dish.

• 2 potatoes (diced 2cm chunks) 
• 2 cucumbers (chopped) 
• 1 chicken breast (sliced) 
• 4 cups spinach & rocket mix 
• 2 punnets cherry tomatoes (halved) 
• ½ block (~125g) of Greek fetta 
• 2 tbsp white wine vinegar 
• 2 tbsp extra virgin olive oil 
• 2 tbsp garlic & herb seasoning 
• 2 tsp honey
• ¼ cup of tzatziki 
• ¼ cup sun-dried tomatoes (chopped)

1. Preheat the oven to 220°C. Place on a lined tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes. 
2. In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Season and add the chicken. Toss to coat. 
3. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned and cooked through, 3-4 minutes each side. 
4. Remove the pan from the heat, add the honey, toss to coat.
5. In a large bowl, combine the spinach & rocket mix, cherry tomatoes, cucumber, semi-dried tomatoes and roasted potato. 
6. Add a drizzle of white wine vinegar, a drizzle of olive oil and season to taste.
7. Divide the veggie salad between plates, top with the Greek garlic chicken and crumble over the fetta cubes. Add tzatziki to the side.