Grilled Lemon Herb Mediterranean Chicken Salad

INGREDIENTS

Salad

1 lb skinless, boneless chicken thigh fillets (or chicken breasts)

4 cups Romaine lettuce, 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

Lemon wedges to serve

Marinade/Dressing

2 tbsp olive oil

Juice of 1 lemon (1/4 cup fresh squeezed lemon juice)

2 tbsp water

2 tsp red wine vinegar

2 tbsp fresh chopped parsley

2 tsp dried basil

2 tsp garlic, minced

1 tsp dried oregano

1 tsp salt

Cracked pepper, to taste

INSTRUCTIONS

Marinade/Dressing

In a small bowl, whisk together the olive oil, lemon juice, water, red wine vinegar, parsley, dried basil, minced garlic, dried oregano, salt, and cracked pepper.

Chicken

Place the chicken fillets in a large zip-lock bag or shallow dish. Pour half of the marinade over the chicken, making sure it’s well coated. Marinate for at least 15-30 minutes, preferably a few hours. Preheat a grill or grill pan over medium-high heat. Grill the chicken for 5-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F. Remove from the grill and let it rest for a few minutes before slicing.

Salad

While the chicken is grilling, prepare the salad by arranging the Romaine lettuce, diced cucumber, diced tomatoes, sliced red onion, sliced avocado, and Kalamata olives (if using) in a large serving bowl. Slice the grilled chicken and place it on top of the salad. Drizzle the remaining marinade/dressing over the salad.

Credit: Stephanie