Lemon Herb Chicken Salad (Print Version)
# Ingredients:
→ Dressing/Marinade
01 -
1 teaspoon salt
02 -
2 teaspoons minced garlic
03 -
2 teaspoons dried basil
04 -
Cracked black pepper, adjust to your liking
05 -
2 tablespoons finely chopped fresh parsley
06 -
¼ cup freshly squeezed lemon juice (from 1 lemon)
07 -
1 teaspoon dried oregano
08 -
2 tablespoons olive oil
09 -
2 tablespoons water
10 -
2 tablespoons red wine vinegar
→ Protein
11 -
1 pound chicken thighs or breast fillets, boneless and skinless
→ Salad
12 -
½ cup crumbled feta cheese (optional, mention in tips)
13 -
⅓ cup black or Kalamata olives, sliced (optional)
14 -
4 cups Romaine lettuce leaves, cleaned and dried
15 -
2 wedges of lemon to serve
16 -
1 large cucumber, cut into small cubes
17 -
2 Roma tomatoes, cubed
18 -
1 ripe avocado, cut into slices
19 -
1 red onion, cut into thin slices
# Instructions:
01 -
Grab a bowl or large jug and mix the olive oil, freshly squeezed lemon juice, water, red wine vinegar, oregano, parsley, garlic, salt, basil, and pepper. Split this in half—use one part for marinating the chicken, and keep the rest in the fridge to drizzle over the finished dish.
02 -
Place the chicken into the dish with the marinade, making sure every piece is covered fully. Let it sit for 15–30 minutes at room temperature, or chill it for up to two hours if you've got time.
03 -
While the chicken is marinating, toss together the lettuce, cucumbers, tomatoes, avocado, onion, and olives (if you’re using them) in a large bowl. Set it aside for later.
04 -
Heat up a grill pan or plate over medium-high heat and drizzle a tablespoon of olive oil. Take the chicken out of the marinade (throw away the used marinade) and cook it for 5–7 minutes on each side, making sure the outside is golden and the center is cooked all the way through. A thermometer should read 165°F (74°C).
05 -
Take the chicken off the heat and let it rest for about 5 minutes. This keeps the meat juicy when sliced.
06 -
Arrange the sliced chicken on top of your prepared salad. Pour over the reserved dressing from earlier. If you want, sprinkle crumbled feta over the top. Add lemon wedges on the side for an extra zing.
# Notes:
01 -
Add ½ cup crumbled feta cheese if you’d like more flavor.
02 -
Don’t forget to save part of the marinade for dressing before adding raw chicken to avoid contamination.
03 -
It’s best to assemble the salad just before eating so it stays fresh and crunchy.