For the Chicken:
Mix all ingredients together in a bowl.
Cover and leave to marinade in the fridge for at least 2 hours (preferably overnight)
To cook the chicken lay it on a baking tray and cook under a hot grill, turning every couple of minutes until fully cooked. It shouldn't take more than about 10 minutes. Charred edges are good!
For the Lemon, Garlic and Herb Dip:
Mix all Ingredients together in a bowl.
Cover and leave in the fridge to Infuse the flavours for 1 hour before serving.
For the Greek salad:
Mix all ingredients together except the olive oil
Split the Salad, Chicken and Herb Dip between four lunch bowls or boxes, and drizzle the salad with olive oil. Salad boxes will keep in the fridge for up to four days.