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Lemon Herb Mediterranean Chicken Salad
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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 & 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:⠀⠀⠀
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 & 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 & completely cooked through.⠀⠀⠀
Allow chicken to rest for 5 minutes; slice & arrange over salad. Drizzle salad w/ the remaining dressing. Serve w/ lemon wedges.⠀⠀⠀
NOTES⠀⠀⠀
Add ½ cup crumbled feta to give the salad an even better flavour!⠀⠀⠀
NUTRITION INFORMATION⠀⠀⠀
Serving size: per serve Calories: 471 Fat: 36.3g Saturated fat: 7.9g Carbohydrates: 14.8g Sugar: 4.4g Sodium: 770mg Fiber: 6.3g Protein: 23.7g Net Carbs: 10.4g
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