Lemon Herb Grilled Chicken Salad (Print Version)
# Ingredients:
→ Marinade/Dressing
01 -
2 tablespoons olive oil
02 -
¼ cup lemon juice (juice of 1 lemon)
03 -
2 tablespoons water
04 -
2 tablespoons red wine vinegar
05 -
2 tablespoons fresh parsley, chopped
06 -
2 teaspoons dried basil
07 -
2 teaspoons garlic, minced
08 -
1 teaspoon dried oregano
09 -
1 teaspoon salt
10 -
Cracked pepper to taste
→ Protein
11 -
1 pound skinless, boneless chicken thigh fillets or chicken breasts
→ Salad
12 -
4 cups Romaine (Cos) lettuce leaves, washed and dried
13 -
1 large cucumber, diced
14 -
2 Roma tomatoes, diced
15 -
1 red onion, sliced
16 -
1 avocado, sliced
17 -
⅓ cup pitted Kalamata olives or black olives, sliced (optional)
18 -
2 lemon wedges, to serve
19 -
½ cup crumbled feta cheese (optional, noted in recipe tips)
# Instructions:
01 -
In a large jug or bowl, whisk together the olive oil, lemon juice, water, red wine vinegar, parsley, dried basil, minced garlic, dried oregano, salt, and pepper. Divide the mixture in half - pour one half into a shallow dish for marinating the chicken, and refrigerate the other half to use as dressing later.
02 -
Add the chicken to the marinade in the shallow dish, ensuring all pieces are well coated. Let it marinate for 15-30 minutes at room temperature, or up to two hours in the refrigerator if you have time.
03 -
While the chicken is marinating, prepare all the salad ingredients. In a large salad bowl, combine the lettuce, diced cucumber, diced tomatoes, sliced red onion, sliced avocado, and olives if using. Set aside.
04 -
Heat 1 tablespoon of olive oil in a grill pan or on a grill plate over medium-high heat. Remove the chicken from the marinade (discard the used marinade) and grill for 5-7 minutes per side, or until browned and completely cooked through. The internal temperature should reach 165°F (74°C).
05 -
Remove the cooked chicken from the heat and let it rest for 5 minutes before slicing. This helps keep the juices in the meat.
06 -
Arrange the sliced chicken on top of the prepared salad. Drizzle with the reserved (unused) dressing. If using feta cheese, sprinkle it on top. Serve with lemon wedges on the side for an extra burst of freshness.
# Notes:
01 -
For an extra flavor boost, add 1/2 cup of crumbled feta cheese to the salad.
02 -
The marinade doubles as the dressing, but be sure to set aside the portion for dressing BEFORE adding the raw chicken to avoid cross-contamination.
03 -
This salad is best assembled just before serving to keep all ingredients fresh and crisp.