Ensalada de pollo mediterránea al limón y hierbas

Ingredientes

• 2 tablespoons olive oil
• 1/4 cup lemon juice (juice of 1 lemon )
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh parsley
• 2 teaspoons dried basil
• 2 teaspoons garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper (to taste)
• 1 pound skinless boneless chicken thigh fillets (or chicken breasts)
• 4 cups Romaine lettuce (or Cos lettuce leaves, washed and dried)
• 1 cucumber (large, diced)
• 2 Roma tomatoes (diced)
• 1 red onion (sliced)
• 1 avocado (sliced)
• 1/3 cup pitted Kalamata olives (or black olives, sliced - optional)
• 2 lemon wedges (to serve)

Preparación

1. 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. 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. 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. 4

   Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.