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Lemon Herb Mediterranean Chicken Salad with fresh vegetables and grilled chicken

Lemon Herb Mediterranean Chicken Salad

A fresh and wholesome salad combining vibrant ingredients, perfect for weeknight dinners or gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch, Salad
Cuisine Mediterranean
Servings 4 servings
Calories 450 kcal

Ingredients
  

For the Dressing

  • 2 tbsp olive oil adds richness and moisture
  • 1/4 cup fresh lemon juice juice of 1 lemon, provides brightness and acidity
  • 2 tbsp water dilutes dressing for better consistency
  • 2 tbsp fresh parsley, chopped adds freshness and color
  • 2 tsp dried basil delivers herbal flavor
  • 2 tsp minced garlic enhances aroma and depth
  • 1 tsp dried oregano offers a savory note
  • 1 tsp salt enhances overall flavor
  • Freshly cracked black pepper, to taste adds subtle heat

For the Salad

  • 1 lb boneless, skinless chicken thighs or breasts protein-filled base, tender when cooked
  • 4 cups Romaine or Cos lettuce, washed and dried crunchy texture and volume
  • 1 large cucumber, diced adds crispness and moisture
  • 2 Roma tomatoes, diced provides juiciness and sweetness
  • 1 small red onion, thinly sliced crunch with sharpness
  • 1 each avocado, sliced adds creaminess
  • 1/3 cup pitted Kalamata or black olives, sliced optional, gives briny flavor
  • 2 each lemon wedges, for serving extra brightness when squeezed

Instructions
 

Preparation

  • In a mixing bowl, combine the olive oil, lemon juice, water, parsley, dried basil, minced garlic, oregano, salt, and pepper. Whisk together until well blended, creating a smooth dressing.
  • Season the chicken lightly with salt and pepper to enhance the natural flavors.

Cooking

  • Heat your grill pan or skillet over medium heat until a drop of water sizzles on the surface.
  • Add the seasoned chicken to the heated pan. Cook for approximately 6 to 8 minutes on one side until golden and crispy.
  • Flip the chicken and cook for an additional 6 to 8 minutes until fully cooked, reaching an internal temperature of 165°F.
  • Remove the chicken from the pan and let it rest for a few minutes to allow juices to redistribute.

Assembly

  • Prepare the vegetables by slicing the Romaine or Cos lettuce, cucumber, tomatoes, red onion, and avocado into bite-sized pieces.
  • Place the prepared lettuce at the bottom of a serving platter. Top with diced cucumber, tomato, red onion, and sliced avocado.
  • Cut the rested chicken into slices and arrange it on top of the salad.
  • Drizzle the prepared dressing generously over the entire salad.
  • Finish with Kalamata olives if using, and serve immediately with lemon wedges on the side.

Notes

For best results, let your chicken rest before slicing and adjust the dressing to your taste. Store leftovers in an airtight container for up to three days. Use different greens or add Feta cheese for variations.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 4gSodium: 600mgFiber: 5gSugar: 3g
Keyword chicken salad, easy dinner, Fresh Ingredients, healthy salad, Mediterranean Recipe
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