Lemon herb mediterranean chicken salad 

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 😅)




  • 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


  • 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


  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 minimum 15-30 minutes (best results two hours or overnight in the fridge if time allows).
  3. While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  4. 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.
  5. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

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