Lemon Herb Mediterranean Chicken Salad Recipe 455 Food

LEMON HERB MEDITERRANEAN CHICKEN SALAD

Lemon Herb Mediterranean Chicken Salad image

Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!

Provided by Karina

Categories Salad

Time 25m

Number Of Ingredients 18

Ingredients

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)
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)

Steps:

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 UNTOUCHED dressing. Serve with lemon wedges.

Nutrition Facts : Calories 336 kcal, Carbohydrate 13 g, Protein 24 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 271 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

LEMON HERB MEDITERRANEAN CHICKEN SALAD RECIPE - (4.5/5)

Lemon Herb Mediterranean Chicken Salad Recipe - (4.5/5) image

Provided by PineyCook

Number Of Ingredients 20

Ingredients

MARINADE & DRESSING:
2 tablespoons olive oil
Juice of 1 lemon, about 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
4 skinless, boneless chicken thigh fillets (or chicken breasts), about 1 pound
SALAD:
4 cups Romaine 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
Lemon wedges, to serve

Steps:

Whisk together all of the marinade/dressing ingredients in a large container. Pour out half of the marinade into a large, shallow dish or into a large ziplock bag. Refrigerate the remaining marinade to use as the dressing later. Add the chicken to the marinade in the bowl or bag. Marinade chicken for 15 to 30 minutes, or up to two hours in the refrigerator if time allows. Before cooking 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 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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