Ingredients

The following ingredients have 4 Servings
  • 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)
  • 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)

Instruction

  • 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 UNTOUCHED dressing. Serve with lemon wedges.