You know how I LOVE my BAS (Big A$$ Salads)! This one I could not resist sharing! It is filled with flavour and I promise you will not be able to put your forks down!!
- 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) 4 skinless, boneless chicken thigh fillets (or chicken breasts)
- 4 cups Romaine lettuce leaves, washed and dried
- 1 large cucumber, diced
- 2 Roma tomatoes, diced
- 1 red onion, sliced
- 1 avocado, sliced
- ⅓ cup 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.
Add ½ cup crumbled feta to give the salad an even better flavour!
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