Lemon Herb Mediterranean Chicken Salad
- Serving Size4
Ingredients
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
Directions
1
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.
2
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.
3
Once chicken is ready, bake chicken until done.
4
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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