A refreshing salad for a complete dinner.
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
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.