I decided I needed at least one salad this week. So this one sounded delicious. The only problem with this recipe isn't the recipe, but the user. I neglected to make sure my lettuce wasn't wilted and gross. DOH!
The chicken marinade is delicious and so very tasty. I have used it all the time for regular chicken.
Grilled Lemon Herb Mediterranean Chicken SaladBeautiful photo from
Cafedelites.com
Recipe from Cafedelites.com
Serves 4
Marinade/Dressing:
2 T olive 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
4 skinless, boneless chicken thigh fillets (or chicken breasts)
Salad
4 c Romaine (or Cos) lettuce leaves, washed and dried
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, sliced
1 avocado, sliced
⅓ c pitted Kalamata olives (or black olives), sliced (optional)
Lemon wedges, to serve
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, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides 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.
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