Ingredients

Marinade & Dressing

• 2 tablespoons olive oil
• ¼ cup fresh lemon juice (about 1 lemon)
• 2 tablespoons water
• 2 tablespoons apple cider vinegar
• 2 tablespoons chopped fresh parsley
• 2 teaspoons dried basil
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon salt
• Cracked black pepper, to taste
• 1 pound boneless, skinless chicken thighs or breasts

Salad

• 4 cups Romaine (or Cos) lettuce leaves, 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, to serve

Instructions

1. Make the Marinade/Dressing:
   In a large jug, whisk together all marinade ingredients. Pour half into a shallow dish and set the rest aside (refrigerate it to use later as the dressing).
2. Marinate the Chicken:
   Add chicken to the dish with the marinade, coating well. Marinate for 15–30 minutes (or up to 2 hours in the refrigerator for deeper flavor).
   Meanwhile, prepare the salad ingredients and place them in a large bowl.
3. Grill the Chicken:
   Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill chicken on both sides until golden and cooked through.
   Let rest for 5 minutes, then slice.
4. Assemble the Salad:
   Arrange the sliced chicken over the salad. Drizzle with the reserved (unused) dressing and serve with lemon wedges.

• For extra flavor, sprinkle ½ cup crumbled feta cheese over the salad before serving.

Nutrition (per serving)