Grilled Lemon Herb Mediterranean Chicken Salad
NUTRITION
Makes 4 servings. Per Serving:
336
Calories
21g
Fat
13g
Carbs
24g
Protein
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) 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
– 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) 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
1. 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.
2. 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).
3.While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
4. 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.
5. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
NOTES
Add 1/2 cup crumbled feta to give the salad an even better flavour!
2. 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).
3.While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
4. 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.
5. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
NOTES
Add 1/2 cup crumbled feta to give the salad an even better flavour!
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