Lemon Herb Mediterranean Chicken Salad

This salad is absolutely delicious and full of Mediterranean flavours with a marinade that doubles up as a dressing.  A perfect summer lunch!

Serves 4

Prep time:  10 mins (plus 30 mins to 2 hours marinade time)

Cooking time:  15 minutes

Ingredients

For the Marinade/Dressing

2 tbsp olive oil

1 lemon, juice only

2 tbsp water

2 tbsp red wine vinegar

2 tbsp freshly chopped parsley

2 tsp dried basil

2 garlic cloves, peeled & crushed

1 tsp dried oregano

Freshly ground salt & pepper

500g skinless & boneless chicken thighs

For the salad

2 little gem lettuce leaves, washed & dried

1 cucumber, diced

4 tomatoes, diced

1 avocado, sliced

1 red onion sliced

20 olives (black or green or both)

100g feta cheese, diced

Lemon wedges, to serve

Method

1.    Whisk all 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 a dressing later.

2.    Add the chicken to the marinade in the bowl; marinade for 30 minutes or up to 2 hours in the fridge, cover the dish with cling film.

3.    Whilst you are waiting for the chicken prepare all the salad ingredients and mix in a large salad bowl.

4.    Once the chicken is ready, place the chicken under a medium/high grill.  Grill both sides until browned and completely cooked through.

5.    Allow the chicken to rest for 5 minutes; slice and arrange over the salad. Drizzle the dressing you kept aside over the salad and serve with lemon wedges, enjoy!

Salad Servers by Arthur Price – Sophie Conran Rivelin