Lemon Herb Mediterranean Chicken Salad

INGREDIENTS

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

(1 pound | 500 g) 4 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

INSTRUCTIONS