Ingredients
2tbspolive oil
¼cupFresh Lemon Juice
2tbspwater
2tbspparsleyfresh chopped
2tspgarlicminced
1tspdried thyme
1tspdried rosemary
1tspsalt
¼tsppeppercracked, to taste
1lbchicken thigh fillets(or chicken breasts), skinless & boneless
4cupsromaine lettuce leaves(washed and dried)
1largeavocadopitted, peeled, and sliced
8ozfeta cheese
1cupgrape tomatoeshalved
¼red onion(optional) sliced
¼cupdiced bacontrimmed of rind and fat
Lemon wedgesto serve
Preparation
Whisk together all of the marinade and 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. Marinate the chicken for 15 to 30 minutes or up to 2 hours in the refrigerator. 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 skillet or grill over medium-high heat. Sear chicken on both sides for about 7 minutes per side, depending on thickness, 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.
