Ensalada de pollo al limón y hierbas

Ingredientes

• 2 tablespoons olive oil
• 1/4 cup lemon juice (fresh)
• 2 tablespoons water
• 2 tablespoons fresh parsley (chopped)
• 2 teaspoons garlic (minced)
• 1 teaspoon dried thyme (dried rosemary)
• 1 teaspoon salt
• 1/4 teaspoon cracked pepper (or to taste)
• 1 pound skinless boneless chicken thigh fillets (or chicken breasts)
• 4 cups Romaine lettuce leaves (washed and dried)
• 1 avocado (large, pitted, peeled and sliced)
• 8 ounces feta cheese
• 1 cup grape tomatoes (halved)
• 1/4 red onion (sliced, optional)
• 1/4 cup diced bacon (trimmed of rind and fat)
• 4 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 skillet or grill over medium-high heat. Sear chicken on both sides until browned and completely cooked through (about 7 minutes per side, depending on thickness).

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.