How To Make Lemon Herb Mediterranean Chicken Salad
This colorful Mediterranean chicken salad is overflowing with olives, tomatoes, and cucumbers, and topped with a herby lemon dressing, for a tangy meal!
Serves:
Ingredients
For Marinade/Dressing:
- 2tbspolive oil
- ¼cuplemon juice,(juice of 1 lemon), freshly squeezed
- 2tbspwater
- 2tbspred wine vinegar
- 2tbspfresh parsley,chopped
- 2tspdried basil
- 2tspgarlic,minced
- 1tspdried oregano
- 1tspsalt
- cracked pepper,to taste
- 1lbchicken thigh fillets,or chicken breasts, skinless, boneless
For Salad:
- 4cupsRomaine lettuce leaves,washed, dried
- 1large cucumber,diced
- 2Roma tomatoes,diced
- 1red onion,sliced
- 1avocado,sliced
- ⅓cupkalamata olives,or black olives, pitted, sliced, optional
- lemon wedges,to serve
Instructions
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Whisk together the olive oil, lemon juice, water, red wine vinegar, parsley, basil, garlic, oregano, salt, and pepper in a large jug.
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Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
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Add the chicken to the marinade in the bowl, then marinate chicken for 15 to 30 minutes or up to 2 hours in the refrigerator, if time allows.
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Add the lettuce, cucumber, tomatoes, onion, avocado, and olives in a large salad bowl, and mix.
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Heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill the chicken on both sides until browned and completely cooked through.
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Allow chicken to rest for 5 minutes, then slice and arrange over the salad.
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Drizzle salad with the remaining untouched dressing.
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Serve with lemon wedges, and enjoy!
Nutrition
- Calories: 455.04kcal
- Fat: 34.61g
- Saturated Fat: 7.40g
- Trans Fat: 0.10g
- Monounsaturated Fat: 18.65g
- Polyunsaturated Fat: 5.82g
- Carbohydrates: 17.10g
- Fiber: 6.87g
- Sugar: 4.90g
- Protein: 22.03g
- Cholesterol: 111.13mg
- Sodium: 770.32mg
- Calcium: 87.91mg
- Potassium: 894.99mg
- Iron: 3.03mg
- Vitamin A: 262.28µg
- Vitamin C: 28.29mg
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