This original recipe is from Cafe Delites who have so many great salad variations. I adjusted this to add in a few more bits to suit my personal taste. The salad dressing really makes this. Quick, tasty and perfect for a warm summer evening, even the kids enjoyed it (minus the olives 😅)
PREP: 30 MINUTES | COOK: 20 MINUTES | SERVES: 4
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
- 1 tablespoon fresh basil, chopped
- 2 teaspoons garlic , minced
- 1 teaspoon fresh oregano, chopped
- cracked pepper , to taste
- 1 teaspoon salt
- 500 g skinless, boneless chicken thigh fillets
Salad:
- 4 cups mixed lettuce leaves, washed and dried
- 1 large cucumber diced
- 2 Roma tomatoes diced
- 200g roast capsicum, sliced
- 1 red onion sliced
- 1 avocado sliced
- Lemon wedges to serve
- 1/3 cup pitted olives (kalamata or black olives), sliced
- 4 tablespoon pepitas
- Optional extras to add: roast potatoes, crumbled feta
Instructions:
- 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.
- Add the chicken to the marinade in the bowl; marinade chicken for minimum 15-30 minutes (best results two hours or overnight in the fridge if time allows).
- While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
- 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.
- Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.