INGREDIENTS

 

Marinade/Dressing:

 

  • 2 tablespoons olive oil
  • juice of 1  lemon (1/4 cup fresh squeezed  lemon juice)
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons dried basil
  • 2 teaspoons garlic , minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper , to taste
  • 1 pound (500 g) skinless, boneless chicken thigh fillets (or chicken breasts)

 

Salad:

 

  • 4 cups Romaine (or Cos) lettuce leaves, washed and dried
  • 1 large cucumber diced
  • 2 Roma tomatoes diced
  • 1 red onion sliced
  • 1 avocado sliced
  • 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
  •  Lemon wedges to serve

 

INSTRUCTIONS

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.

By Admin

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