Grilled Lemon Herb Mediterranean Chicken Salad

 

Serves: 4 

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 4 skinless, boneless chicken thigh fillets (or chicken breasts) Salad: 4 cups Romaine 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 Feta cheese (optional) Lemon wedges, to serve 

 Instructions:

 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. 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. 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. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.