Instructions

• In a large bowl, combine the yogurt and garlic and season to taste with salt and pepper. Transfer half of the yogurt to a medium bowl and set aside until needed.
• Add the oregano to the yogurt in the large bowl and mix well. Season the chicken with salt and pepper. Add the chicken and turn to coat in the yogurt, then set aside.
• Place the chopped cucumbers and tomatoes in a separate bowl and add 1 teaspoon of salt. Toss to combine and leave to drain.
• Heat some of the olive oil in a large skillet over medium heat. Scrape excess marinade off the chicken, then cook the chicken in batches for 5-7 minutes. Turn the chicken over and cook for a further 5-7 minutes, until cooked through. Remove the chicken from the skillet and set aside to rest.
• To the bowl of yogurt, add the feta and mix until a paste forms. Drain the liquids from the cucumbers and tomatoes and add to the yogurt, alongside the onions and pepper, and mix well. Serve the salad with the chicken.