Description
This vibrant Lemon Herb Mediterranean Chicken Salad combines juicy grilled chicken marinated in a zesty lemon herb dressing with fresh crisp Romaine lettuce, cucumber, tomatoes, red onion, avocado, and Kalamata olives. Perfect for a light yet satisfying meal, this salad offers a burst of Mediterranean flavors that is both healthy and delicious, ready in just 25 minutes.
Ingredients
Marinade & Dressing
- 2 tablespoons olive oil
- 1/4 cup lemon juice (juice of 1 lemon)
- 2 tablespoons water
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons dried basil
- 2 teaspoons garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Cracked pepper, to taste
Chicken
- 1 pound skinless boneless chicken thigh fillets or chicken breasts
Salad
- 4 cups Romaine lettuce (or Cos lettuce leaves), washed and dried
- 1 large cucumber, diced
- 2 Roma tomatoes, diced
- 1 red onion, sliced
- 1 avocado, sliced
- 1/3 cup pitted Kalamata olives or black olives, sliced (optional)
- 2 lemon wedges, for serving
Instructions
- Prepare Marinade and Dressing: In a large jug, whisk together olive oil, lemon juice, water, red wine vinegar, fresh parsley, dried basil, minced garlic, dried oregano, salt, and cracked pepper until well combined. Pour half of this mixture into a large shallow dish to marinate the chicken, and refrigerate the remaining half to be used later as the salad dressing.
- Marinate Chicken and Prepare Salad: Place the chicken fillets into the shallow dish with the marinade, ensuring they are well coated. Let the chicken marinate for 15-30 minutes at room temperature, or up to two hours in the refrigerator for more flavor. While the chicken marinates, prepare the salad ingredients by combining Romaine lettuce, diced cucumber, chopped Roma tomatoes, sliced red onion, avocado slices, and Kalamata olives in a large salad bowl.
- Grill the Chicken: Heat 1 tablespoon of olive oil in a grill pan or use an outdoor grill preheated to medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and grill the chicken on each side until browned and cooked through, about 5-7 minutes per side depending on thickness. The internal temperature should reach 165°F (74°C).
- Rest and Slice Chicken: Transfer the grilled chicken to a plate and let it rest for 5 minutes to allow juices to redistribute. After resting, slice the chicken into strips or bite-sized pieces.
- Assemble Salad and Serve: Arrange the sliced chicken over the prepared salad in the bowl. Drizzle the reserved, refrigerated dressing over the salad just before serving. Garnish with lemon wedges on the side for an extra citrus squeeze if desired.
Notes
- For extra flavor, marinate chicken for up to two hours in the refrigerator.
- If you prefer, chicken breasts can be substituted for thighs.
- Kalamata olives add authentic Mediterranean flavor but can be omitted or replaced with black olives.
- Use fresh herbs if available for a brighter flavor.
- Ensure the chicken is cooked fully to an internal temperature of 165°F (74°C) for food safety.
- Avocado should be added just before serving to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
