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Mediterranean chicken salad

Yields4 Servings

 ½ tbsp olive oil
 250 g skinless chicken thighs
 2 cups shredded cos lettuce
 ½ x medium sized cucumber, sliced
 8 x cherry tomatoes, halved
 ¼ x red onion, sliced
 50 g avocado, sliced
 2 tbsp sliced black olives
Marinade / Dressing
 1 tbsp water
 ½ tbsp olive oil
 ⅛ cup lemon juice
 1 tbsp red wine vinegar
 1 tbsp fresh parsley, chopped
 ½ tbsp dried Italian herbs
 ½ tsp minced garlic
1

Combine the marinade ingredients and set 1/2 aside to use as a dressing later. Place the chicken fillets in the remaining 1/2, cover and refrigerate for 20 mins or longer.

2

Mix the salad ingredients in a large bowl.

3

Once the chicken is ready, heat the oil in a pan or grill over medium heat and cook for approx. 5 mins each side, or until cooked through. Set aside for 5 mins before slicing and placing on top of the salad.

4

Use the remaining dressing that was set aside to pour over the salad.
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Vegetarian option:
* Replace chicken with 500g firm tofu

Nutrition Facts

Servings 2

Amount Per Serving
Calories 337
% Daily Value *
Total Fat 23.3g36%
Total Carbohydrate 9.4g4%

Sugars 4.2g
Protein 26.5g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.