Lemon Herb Mediterranean Chicken Salad
A vibrant Mediterranean-inspired chicken salad packed with fresh flavors, featuring a zesty lemon herb dressing that doubles as a marinade.
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Servings: 4
Calories: 342kcal
Ingredients
For the Marinade/Dressing:
- 2 tbsp olive oil
- ¼ cup fresh lemon juice (about 1 lemon)
- 2 tbsp water
- 2 tbsp red wine vinegar
- 2 tbsp fresh parsley, chopped
- 2 tsp dried basil
- 2 tsp minced garlic
- 1 tsp dried oregano
- 1 tsp salt
- Freshly cracked black pepper, to taste
- 1 lb boneless, skinless chicken thighs or breasts
For the Salad:
- 4 cups Romaine or Cos lettuce, washed and dried
- 1 large cucumber, diced
- 2 Roma tomatoes, diced
- 1 red onion, thinly sliced
- 1 avocado, sliced
- ⅓ cup pitted Kalamata or black olives, sliced (optional)
- 2 lemon wedges, for serving
Instructions
- Prepare the Marinade/Dressing: In a large bowl or jar, whisk together all marinade ingredients. Set aside half of the mixture in the refrigerator for later use as the dressing.
- Marinate the Chicken: Place chicken in the remaining marinade and let sit for 15-30 minutes (or up to 2 hours in the fridge for deeper flavor).
- Prepare the Salad: While the chicken marinates, assemble the salad ingredients in a large bowl.
- Cook the Chicken: Heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for about 5-7 minutes per side, until golden brown and fully cooked through.
- Rest & Slice: Let the chicken rest for 5 minutes before slicing.
- Assemble & Serve: Arrange sliced chicken over the salad. Drizzle with the reserved dressing and serve with lemon wedges.
- Optional: Sprinkle with ½ cup crumbled feta for extra flavor!
Nutrition
Calories: 342kcal | Carbohydrates: 16g | Protein: 26g | Fat: 22g | Cholesterol: 109mg | Sodium: 875mg | Potassium: 928mg | Fiber: 8g | Sugar: 7g | Calcium: 30mg | Iron: 4mg
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