Lemon Herb Mediterranean Chicken Salad

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$43.33 Cooking Fee
Serving Size: 3 ounce chicken, 2 cups of salad
Recipe adapted from:
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic salad uses Mediterranean herbs and grilled chicken for extra flavor.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

  • In a medium bowl or a large measuring cup, whisk together all of the marinade/dressing ingredients. Pour half the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  • Add the chicken to the marinade in the baking dish. Marinate chicken for 15-30 minutes (or up to two hours in the refrigerator, if time allows).
  • Meanwhile, prepare all of the salad ingredients and mix together in a large salad bowl.
  • Once chicken is ready to cook, heat oil in a grill pan or grill plate, over medium-high heat. Grill chicken on both sides until browned and completely cooked through, about 5 minutes per side or until an instant read thermometer registers 165 degrees F.
  • Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

Cook Times

Active Prep15
Hands-On Cook10
Hands-Off Cook0
Passive15
Recipe Serving Size10 people

Ingredients

Ingredients

  • 2 pound boneless skinless chicken thigh or boneless skinless chicken breasts
  • 1 tablespoon extra virgin olive oil

For the marinade/dressing:

  • 4 tablespoon extra virgin olive oil
  • 3 lemon juiced, about 1/2 cup
  • 4 tablespoon water
  • 4 tablespoon red wine vinegar
  • 4 tablespoon Italian parsley chopped
  • 4 teaspoon dried basil
  • 3 clove garlic minced
  • 2 teaspoon dry oregano
  • 2 teaspoon Kosher salt

Salad

  • 10 cup Romaine lettuce chopped into 2-inch pieces
  • 2 cucumber large, peeled and diced
  • 4 Roma tomato diced
  • 2 red onion thinly sliced
  • 2 avocado sliced
  • 2/3 cup Kalamata olive pitted, or black olives, sliced
  • 2 lemon cut into wedges

Cooking Tools Required

9x13 inch glass baking dish, Colander, Cutting board, Grill Pan, Kitchen towels, Measuring cups and spoons, Sharp Knives
Reheating/Serving Instructions

Heat chicken in a small sauté pan over medium, or until heated through.

Nutrition

Calories: 295kcal | Carbohydrates: 15g | Protein: 20g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 699mg | Potassium: 804mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4615IU | Vitamin C: 44mg | Calcium: 74mg | Iron: 2mg

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