LEMON HERB MEDITERRANEAN CHICKEN SALAD
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.”
INGREDIENTS
Dressing/marinade:
- One lemon’s juice, measured up in two teaspoons (or 1/4 cup of freshly squeezed lemon juice).
- two tsp water
- Two tsp red wine vinegar
- Two tsp freshly cut parsley and two tsp dried basil
- Two tablespoons of minced garlic
- One tsp of dehydrated oregano
- One teaspoon of cracked pepper and salt, to taste
- Skinless, boneless chicken thigh fillets (or chicken breasts) weighing one pound (500 g)
Salad
- Four cups of cleaned and dried Romaine (or Cos) lettuce leaves
- one big, chopped cucumber
- two diced Roma tomatoes
- One sliced red onion
- One sliced avocado
- One-third cup of sliced, pitted Kalamata (or black) olives
- Serve with slices of lemon
INSTRUCTIONS
- 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.
- 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.
- 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.
- Let chicken rest for five minutes, then cut into pieces and serve with salad. Pour remaining UNTOUCHED dressing over salad.