Ah, summer—a time when the sun seems to dance in the sky and everything feels a little more vibrant. I find myself craving dishes that capture that brightness, like a refreshing grilled chicken salad. It’s like a little vacation on a plate—crisp, colorful, and full of zest. Oh, how this salad sings with its juicy grilled chicken, a medley of fresh veggies, and a dressing that’s as lively as a summer breeze.
Steps
- Combine all marinade and dressing ingredients in a jug, then pour half into a shallow dish for marinating the chicken. Save the other half in the fridge to use as dressing later.
- Place the chicken in the marinade and let it soak for 15-30 minutes, or up to two hours if time permits. While the chicken marinates, prepare the salad ingredients and toss them together in a large bowl.
- When the chicken is ready, heat oil in a grill pan over medium-high heat and cook the chicken until browned and fully cooked on both sides.
- Let the grilled chicken rest for 5 minutes, then slice it and arrange it over the salad. Drizzle the reserved dressing over the salad and serve with lemon wedges.
Ingredients
- 2 tablespoons olive oil
- ¼ cup lemon juice (juice of 1 lemon)
- 2 tablespoons water
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh parsley
- 2 teaspoons dried basil
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Cracked pepper to taste
- 1 pound skinless, boneless chicken thigh fillets or chicken breasts
- 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
- ? cup pitted Kalamata or black olives, sliced (optional)
- 2 lemon wedges for serving
- ½ cup crumbled feta cheese (optional)
Nutritional Values
Calories: 1360kcal | Carbohydrates: 60g | Protein: 100g | Fat: 84g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 52g | Trans Fat: 0.08g | Cholesterol: 432mg | Sodium: 3492mg | Potassium: 3704mg | Fiber: 28g | Sugar: 20g | Vitamin A: 18,940IU | Vitamin C: 116mg | Calcium: 348mg | Iron: 12mg
FAQ
- Can I use the same dressing as a marinade for the chicken?
- Yes, the dressing in this recipe doubles as a marinade for the chicken, simplifying the preparation process by using one mixture for both purposes.
- What are some optional ingredients I can add to the salad?
- You may enhance the salad by adding crumbled feta or goat cheese, which are suggested options in the recipe for extra flavor.
- Is it possible to marinate the chicken for longer than two hours?
- While the recipe suggests marinating for 15-30 minutes or up to two hours in the refrigerator, marinating for longer is possible if desired, but be cautious not to over-marinate as it may affect the texture of the chicken.
- Can I use chicken breasts instead of thigh fillets in this recipe?
- Yes, you can substitute chicken breasts for thigh fillets in this recipe, depending on your preference or availability.
- What should I serve alongside this Grilled Lemon Herb Mediterranean Chicken Salad?
- The salad is a complete meal on its own, but you can serve it with lemon wedges for added zest or alongside a light soup or bread if desired.
Tips
- For added flavor, consider marinating the chicken for up to two hours in the refrigerator if time permits; this allows the flavors to deeply penetrate the meat.
- Use the marinade as a dual-purpose dressing by reserving half of it before marinating the chicken, ensuring a consistent flavor throughout the dish.
- Enhance the salad’s taste by adding ½ cup of crumbled feta cheese, which pairs well with the Mediterranean flavors.
- Allow the grilled chicken to rest for about 5 minutes before slicing to ensure that it remains juicy and tender when added to the salad.
Equipment
- Grill pan or grill plate
- Large salad bowl
- Large jug for mixing marinade/dressing
- Sharp knife for slicing
- Cutting board
