Ingredients
2tbspolive oil
¼cuplemon juice,(juice of 1 lemon), freshly squeezed
2tbspwater
2tbspred wine vinegar
2tbspfresh parsley,chopped
2tspdried basil
2tspgarlic,minced
1tspdried oregano
1tspsalt
cracked pepper,to taste
1lbchicken thigh fillets,or chicken breasts, skinless, boneless
4cupsRomaine lettuce leaves,washed, dried
1large cucumber,diced
2Roma tomatoes,diced
1red onion,sliced
1avocado,sliced
⅓cupkalamata olives,or black olives, pitted, sliced, optional
lemon wedges,to serve
Preparation
Whisk together the olive oil, lemon juice, water, red wine vinegar, parsley, basil, garlic, oregano, salt, and pepper 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, then marinate chicken for 15 to 30 minutes or up to 2 hours in the refrigerator, if time allows.
Add the lettuce, cucumber, tomatoes, onion, avocado, and olives in a large salad bowl, and mix.
Heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill the chicken on both sides until browned and completely cooked through.
Allow chicken to rest for 5 minutes, then slice and arrange over the salad.
Drizzle salad with the remaining untouched dressing.
Serve with lemon wedges, and enjoy!
