A bright fusion of flavours that takes your taste senses to the Mediterranean’s sunny coastlines. A harmonic ballet of flavours unites succulent grilled chicken with a symphony of fresh herbs, tart lemon, and crisp veggies. This salad is a celebration of the rich and varied flavours of the Mediterranean area, not just a meal. It’s a gastronomic adventure. This dish is a delightful way to experience the essence of Mediterranean cuisine and is ideal for a light lunch or a filling dinner.”



  1. One lemon’s juice, measured up in two teaspoons (or 1/4 cup of freshly squeezed lemon juice).
  2. two tsp water
  3. Two tsp red wine vinegar
  4. Two tsp freshly cut parsley and two tsp dried basil
  5. Two tablespoons of minced garlic
  6. One tsp of dehydrated oregano
  7. One teaspoon of cracked pepper and salt, to taste
  8. Skinless, boneless chicken thigh fillets (or chicken breasts) weighing one pound (500 g)


  1. Four cups of cleaned and dried Romaine (or Cos) lettuce leaves
  2. one big, chopped cucumber
  3. two diced Roma tomatoes
  4. One sliced red onion
  5. One sliced avocado
  6. One-third cup of sliced, pitted Kalamata (or black) olives
  7. Serve with slices of lemon


  1. In a large jug, whisk together all of the marinade/dressing ingredients. Half the marinade should be poured into a big shallow dish. Keep the leftover marinade in the fridge for use as a dressing at a later time.
  2. Combine the chicken with the marinade in the bowl, and let it sit for 15 to 30 minutes (or up to 2 hours in the fridge, if you have the time). Prepare all of the salad ingredients and toss them into a big salad bowl as you wait for the chicken.
  3. When the chicken is done, place a grill pan or grill plate over medium-high heat and add one tablespoon of oil to it. Chicken should be cooked thoroughly and browned on all sides of the grill.
  4. Let chicken rest for five minutes, then cut into pieces and serve with salad. Pour remaining UNTOUCHED dressing over salad.


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