Categories: Lighter Side of Life
Ingredients
- 2 large skinless boneless chicken breasts , halved to make four fillets
- 1/4 cup olive oil
- 1/4 cup lemon juice (juice of 1 lemon)
- 1 tablespoon red wine vinegar
- 2 teaspoons minced garlic (or 2 large garlic cloves, minced)
- 2 tablespoons dried oregano
- 1 teaspoon salt
- Cracked pepper
- 4 cups romaine lettuce leaves (or cos lettuce), washed and shredded
- 2 large Lebanese cucumbers , halved lengthways and sliced
- 2 vine ripened tomatoes , cut into small wedges
- 7 oz | 200 g fresh Feta cheese , cubed
- 1/2 cup (3 oz | 80 g) pitted Kalamata olives, halved lengthways
- 1 avocado
Directions
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Whisk together all the marinade / dressing ingredients in large, shallow dish.
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Pour out 1/2 cup to use as the dressing; reserve in the refrigerator for later to use as the dressing.
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Add the chicken to the marinade in the shallow dish and evenly coat.
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Cover.
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Allow to marinade for 30 minutes.
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While chicken is marinading, prepare all of the salad ingredients (except for the avocado) in a large bowl and mix.
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Heat a large grill pan or cast iron skillet over medium-high heat.
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Remove the chicken from the marinade and add to the pan along with any marinade left over in the bowl.
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Grill or sear until the chicken is golden on the outside and cooked through, (about 5-6 minutes each side).
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Remove chicken from the pan.
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Allow to rest for 5 minutes.
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Slice thickly.
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Arrange over salad.
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Slice avocados.
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Arrange on salad.
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Drizzle with the reserved UNTOUCHED dressing.