Grilled Lemon Herb Mediterranean Chicken Salad

Serves: 3

Ingredients
Marinade/Dressing:
2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
2 Tbsp water
2 Tbsp red wine vinegar
2 Tbsp fresh chopped parsley
2 Tbsp dried basil
2 tsp garlic, minced
1 tsp dried oregano
1 tsp salt
cracked pepper, to taste
(1 lb / 500 g) 3 skinless, boneless chicken thigh fillets (or chicken breasts)

Salad:
4 cups Romaine (or Cos) lettuce leaves, washed and dried
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, sliced
1 avocado, sliced
⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
Lemon wedges, to serve

Preparation:

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 dressing. Serve with lemon wedges.

Notes;
Add ½ cup crumbled feta to give the salad an even better flavour!