Grilled Lemon Herb Mediterranean Chicken Salad

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    Barbara Rexford

  • 1

    Barbara Rexford

A refreshing salad for a complete dinner.

Serves: 4

Marinade/Dressing:

2 Tbls olive oil

¼ cup fresh squeezed lemon juice

2 Tbls water

2 Tbls red wine vinegar

2 Tbls fresh chopped parsley

2 tsp dried basil

1 Tbls garlic, minced

1 tsp dried oregano

1 tsp salt

cracked pepper to taste

1 lb about 4 skinless, boneless

chicken pieces

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 cup sliced olives

lemon wedges, to serve

Place chicken in a bowl and pour half the dressing over it.

Let it marinate for about an hour. Heat a cast iron frying pan, put a little oil in it along with the dressing, and fry the chicken until thoroughly cooked.

Cut in small pieces, add to a bowl with remaining ingredients, and pour the remaining dressing over them.

Gently toss and serve with lemon wedges.

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