Lemon Herb Mediterranean Chicken Salad

  • Serving Size4


    For the chicken:

    • 1 lb of skinless, boneless chicken thighs (or chicken breasts)

    For the salad:

    • 4 c Romaine lettuce leaves, washed and dried
    • 1 large cucumber, diced
    • 2 Roma tomatoes, diced
    • 1 red onion, sliced
    • 1 avocado, sliced
    • 1/3 c pitted Kalamata olives (or black olives)

    For the marinade:

    • 2 T approved oil
    • Juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
    • 2 T water
    • 2 T red wine vinegar
    • 2 T fresh chopped parsley
    • 2 tsp dried basil
    • 2 tsp garlic, minced
    • 1 tsp dried oregano
    • 1 tsp salt
    • Cracked pepper, to taste



    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, bake chicken until done.


    Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing.

    Recipe adapted from: www.cafedelites.com  

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