Lemon Herb Mediterranean Chicken Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Avocado
  • 2 tsp Basil, dried
  • 1 Cucumber, large
  • 2 tsp Garlic
  • 1 Lemon, Juice of
  • 1 Lemon, wedges
  • 1 tsp Oregano, dried
  • 2 tbsp Parsley, fresh
  • 1 Red onion
  • 2 Roma tomatoes
  • 4 cups Romaine

• Condiments

  • 1/3 cup Kalamata olives, pitted

• Baking & Spices

  • 1 Pepper, Cracked
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp Red wine vinegar

• Liquids

  • 2 tbsp Water

Found on cafedelites.com

Description

Ingredients

• 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)
• 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

Directions

• 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.

Nutrition