Lemon Herb Mediterranean Chicken Salad
A vibrant and flavorful Mediterranean-inspired salad with a zesty lemon herb dressing that also serves 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 (juice of 1 lemon)
- 2 tbsp water
- 2 tbsp Lemon juice
- 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 small 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 bowl or jug, whisk together all marinade/dressing ingredients. Pour half of the mixture into a shallow dish, reserving the other half in the refrigerator to use as a dressing later.
- Marinate the Chicken:Add the chicken to the dish with the marinade, ensuring it's well coated. Let it marinate for at least 15-30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- Prepare the Salad:While the chicken is marinating, combine all salad ingredients in a large bowl. Set aside.
- 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. Remove from heat and let it rest for 5 minutes before slicing.
- Assemble the Salad:Arrange the sliced chicken over the salad. Drizzle with the reserved, untouched dressing.
- Serve:Garnish with lemon wedges and enjoy!
Notes
Optional Additions:
- Sprinkle ½ cup crumbled feta cheese for extra flavor.
Nutrition
Calories: 342kcal | Carbohydrates: 16g | Protein: 24g | Fat: 22g | Cholesterol: 110mg | Sodium: 874mg | Potassium: 927mg | Fiber: 8g | Sugar: 6g | Calcium: 88mg | Iron: 4mg
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