Lemon Herb Chicken Salad (Print Version)
# Ingredients:
→ Dressing/Marinade
01 -
1 teaspoon dried oregano
02 -
2 teaspoons dried basil
03 -
¼ cup lemon juice (about 1 lemon)
04 -
2 tablespoons olive oil
05 -
Cracked pepper to taste
06 -
2 tablespoons fresh parsley, finely chopped
07 -
1 teaspoon salt
08 -
2 tablespoons water
09 -
2 teaspoons garlic, finely minced
10 -
2 tablespoons red wine vinegar
→ Protein
11 -
1 pound boneless, skinless chicken thighs or breasts
→ Salad
12 -
½ cup crumbled feta cheese (optional, see tips)
13 -
2 Roma tomatoes, diced
14 -
⅓ cup Kalamata or black olives, sliced (optional)
15 -
1 avocado, sliced
16 -
1 large cucumber, diced
17 -
1 red onion, sliced
18 -
4 cups Romaine lettuce, cleaned and dried
19 -
2 lemon wedges for serving
# Instructions:
01 -
Grab a large bowl or pitcher and blend water, olive oil, lemon juice, vinegar, basil, oregano, parsley, garlic, salt, and pepper. Pour half into a refrigerator-safe container to keep as dressing for later. Use the other half as a marinade.
02 -
Put the chicken in the marinade you set aside for it. Make sure the pieces are completely covered. Leave it at room temperature for 15-30 minutes, or refrigerate for up to 2 hours for extra flavor.
03 -
While the chicken marinates, toss together the lettuce, cucumber, tomatoes, onion, avocado, and olives (if you want). Combine them in a big salad bowl and leave it for now.
04 -
Use a grill pan or grill plate and heat up a tablespoon of olive oil on medium-high. Take the chicken out of the marinade (don’t reuse it) and cook for 5-7 minutes per side until it’s browned and fully cooked. It should hit an internal temp of 165°F (74°C).
05 -
After cooking, move the chicken off the heat. Give it 5 minutes to rest so the juices stay in before you cut it up.
06 -
Add the sliced chicken on top of the salad. Pour the dressing you saved earlier over everything. If you're using feta, sprinkle it on now. Put the lemon wedges on the plate for extra zing.
# Notes:
01 -
Sprinkle 1/2 cup crumbled feta over the salad for deeper flavor, if you like.
02 -
Set aside a portion of the marinade to use as dressing later. Do this before adding the chicken to avoid contamination.
03 -
Try not to assemble this dish too early—it tastes the best when fresh and crisp.