Lemon Herb Greek Chicken Salad

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!!

Serves: 4

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) 4 skinless, boneless chicken thigh fillets (or chicken breasts)

Salad:

• 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

INSTRUCTIONS

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, 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.
4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

NOTES

Add ½ cup crumbled feta to give the salad an even better flavour!

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