Lemon Herb Mediterranean Chicken Salad

My friend Teri shared this recipe on Facebook and it looked so yummy I had to try it! She has a blog as well, filled with tons of good recipes and ideas!! http://mamarecharged.com/


Link to the recipe here:
https://cafedelites.com/2016/07/05/grilled-lemon-herb-mediterranean-chicken-salad-recipe/

The recipe is below as well, but of course I made it a little different... to accommodate my vegetarian!  I was going to BBQ the chicken but ended up being way too cold and windy, we never would have been able to keep the BBQ lit!  I used veggie chicken for Brent, and marinated it a little bit as well, but don't think the flavors totally got through - if he'd had some plain tofu in the fridge, I think that would have been good since it soaks up marinade so nicely! 

I made each of us a smaller salad instead of one big one as the recipe calls for, and of course just gave Devlan the ingredients he would eat :)  Brent and I both aren't huge olive lovers, so eliminated them but did add some feta to it which was good!   I used mini cucumbers and grape tomatoes as well - this was a great recipe since I already had everything in the house except for a lemon and a good avocado! 

Lemon Herb Mediterranean Chicken Salad

Marinade/Dressing:

• 2 tablespoons olive oil
• juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh chopped parsley
• 2 teaspoons dried basil
• 2 teaspoons garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper, to taste
• 4 skinless, boneless chicken thigh fillets (or chicken breasts)

Salad:

• 4 cups Romaine 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

Instructions

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 UNTOUCHED dressing. Serve with lemon wedges.

SO good!

Meanwhile on my 3 year old's plate.... not quite as beautiful and exciting as ours haha