Lemon Herb Mediterranean chicken salad

Bursting with Mediterranean flavours with a dressing that doubles as a marinade! Wholesome, delicious bowl of yum!
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For this particular bowl I teamed up with awesome Chantal organics to use their incredible raw Apple cider vinegar! Bursting with flavour.

Get your hands on this recipe for week night goodness! 

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Prep time: 10 minutes
Cook time: 15 minutes 
Total time : 25 minutes 
Servings: 4 people


Marinade/Dressing:

• 2 tbsp olive oil
• juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
• 2 tbsp water
• 2 tbsp apple cider vinegar
• 2 tbsp fresh chopped parsley
• 2 tsp dried or fresh basil
• 2 tsp garlic , minced
• 1 tsp dried oregano
• 1 tsp sea salt
• cracked pepper , to taste
• 500 g skinless, boneless chicken thigh fillets (or chicken breasts)

Salad:

• 4 cups Romaine (or Cos) lettuce leaves, rocket washed and dried
• 1 large cucumber diced
• 2 Roma tomatoes diced
• 1 small red onion sliced
• 1 avocado sliced
• 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
• Lemon wedges to serve

What to Do:

1. Whisk together all of 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 the dressing later.
2. 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). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
3. 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.
4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

Notes:
* Add 1/2 cup crumbled feta to give the salad an even better flavour!
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Enjoy!

Inspired by Cafe delights