Grilled Lemon Herb Mediterranean Chicken Salad

Grilled Lemon Herb Mediterranean Chicken Salad

  1. OH MY Goodness!! Every time I open up Pinterest this salad is right there waiting for me and we can grow most of the herbs and veggies right in our gardens…it was definitely a must try and did not disappoint…except the olives…those got left out!!

Marinade/Dressing:

  • 2 Tablespoons Olive Oil
  • Juice of 1 Lemon (1/4 Cup Fresh Squeezed Lemon Juice)
  • 2 Tablespoons Water
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Fresh Chopped Parsley
  • 2 Teaspoons Dried Basil
  • 2 Teaspoons Garlic, Minced
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Salt
  • Cracked Pepper, to Taste
  • (1 Pound | 500 g) 4 Skinless, Boneless Chicken Thigh Fillets (or Chicken Breasts)

Salad ~ Straight from Your Garden

  • 4 Cups Romaine Lettuce Leaves, Washed and Dried
  • 1 Large Cucumber, Diced
  • 2 Roma Tomatoes, Diced
  • 1 Red Onion, Sliced
  • 1 Avocado, Sliced
  • ⅓ Cup Pitted Kalamata Olives (or Black Olives), optional…very optional
  • Lemon Wedges, to Serve

Instructions:

  1. Whisk together all of the marinade/dressing ingredients in a large bowl. 
  2. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  3. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows).
  4. While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  5. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  6. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining untouched dressing. Serve with lemon wedges.
  7. Add ½ cup crumbled feta to give the salad an even better flavour!
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