Ingredients
2large chicken breasts,skinless boneless, halved to make 4 fillets
¼cupolive oil
¼cuplemon juice,juice of 1 lemon
1tbspred wine vinegar
2tspgarlic,minced, or 2 large garlic cloves, minced
2tbspdried oregano
1tspsalt
pepper,cracked
4cupsromaine lettuce leaves,or cos lettuce, washed and shredded
2large Lebanese cucumbers,halved lengthways and sliced
2vine ripened tomatoes,cut into small wedges
½green pepper,or capsicum, deseeded and sliced
½red onion,sliced thinly
7ozfresh Feta cheese,cubed
½cupKalamata olives,pitted, halved lengthways
1avocado
Preparation
Whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper in large, shallow dish.
Pour out ½ cup to use as the dressing, then reserve in the refrigerator for later.
Add the chicken to the marinade in the shallow dish, then evenly coat.
Cover and allow to marinade for 30 minutes.
Add the lettuce, cucumber, tomatoes, green pepper, onion, feta cheese, and olives in a large bowl, then mix.
Heat a large grill pan or cast iron skillet over medium-high heat.
Remove the chicken from the marinade, then add it to the pan along with any marinade left over in the bowl.
Grill or sear for 5 to 6 minutes on each side until the chicken is golden on the outside and cooked through.
Remove the chicken from the pan, then allow to rest for 5 minutes.
Slice the chicken thickly, then arrange them over the salad.
Slice the avocados, then place them on the salad.
Drizzle with the reserved dressing.
Serve, and enjoy!
