Print Options:

Mediterranean chicken salad

Yields4 Servings

 2 tbsp olive oil
 1000 g skinless chicken thighs
 8 cups shredded cos lettuce
 2 x medium sized cucumber, sliced
 32 x cherry tomatoes, halved
 1 x red onion, sliced
 200 g avocado, sliced
 8 tbsp sliced black olives
Marinade / Dressing
 4 tbsp water
 2 tbsp olive oil
 ½ cup lemon juice
 4 tbsp red wine vinegar
 4 tbsp fresh parsley, chopped
 2 tbsp dried Italian herbs
 2 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.
________________________________________
Vegetarian option:
* Replace chicken with 500g firm tofu

Nutrition Facts

Servings 8

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.