Lemon Herb Mediterranean Chicken Salad


INGREDIENTS

Marinade/Dressing:
2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons fresh chopped parsley
2 teaspoons dried basil
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
cracked pepper, to taste
(1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)

Salad:
4 cups Romaine (or Cos) lettuce leaves, washed and dried
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, sliced
1 avocado, sliced
⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
Lemon wedges, to serve

INSTRUCTIONS
  1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.


NOTES
Add ½ cup crumbled feta to give the salad an even better flavour!


Original Recipes visit: Lemon Herb Mediterranean Chicken Salad @ cafedelites.com

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