medi salad

Lemon Herb Mediterranean Chicken Salad
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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
  • 1/3 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.
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