Lemon Herb Mediterranean Chicken Salad
This salad is absolutely delicious and full of Mediterranean flavours with a marinade that doubles up as a dressing.  A perfect summer lunch!  
Servings: 4 yield(s)
Prep Time: 40 mins
Cook Time: 15 mins
Total Time: 55 mins
Ingredients
    For the Marinade/Dressing
  • 2 tbsp olive oil
  • 1 lemon (juice only)
  • 2 tbsp water
  • 2 tbsp red wine vinegar
  • 2 tbsp fresh flat leaf parsley (chopped)
  • 2 tsp dried basil
  • 2 garlic cloves (peeled & crushed)
  • 1 tsp dried oregano
  • sea salt & pepper (freshly ground)
  • 500 g skinless & boneless chicken thighs
    • For the salad
  • 2 little gem lettuce leaves (washed & dried)
  • 1 cucumber (diced)
  • 4 tomatoes (diced)
  • 1 avocado (sliced)
  • 1 red onion (peeled & sliced)
  • 20 olives (black, green or both)
  • 100 g feta cheese (diced)
  • lemon wedges (to serve)
Instructions
  1. Whisk all the marinade /dressing ingredients in a large jug. Pour out half of the marinade into a large shallow dish. Refrigerate the remaining marinade to use as a dressing later.
  2. Add the chicken to the marinade in the bowl; marinade for 30 minutes or up to 2 hours in the fridge, cover the dish with cling film.
  3. Whilst you are waiting for the chicken prepare all the salad ingredients and mix in a large salad bowl.
  4. Once the chicken is ready, place the chicken under a medium/high grill. Grill both sides until browned and completely cooked through.
  5. Allow the chicken to rest for 5 minutes; slice and arrange over the salad. Drizzle the dressing you kept aside over the salad and serve with lemon wedges, enjoy!
Recipe Notes

Salad Servers by Arthur Price – Sophie Conran Rivelin I have been commissioned by Arthur Price to create this recipe and share this blog post with you here on my website. All thoughts and opinions are my own and I only endorse products I genuinely would recommend to you.