Mediterranean Chicken Salad

Mediterranean Chicken Salad
Mediterranean Chicken Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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.

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