Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 4 cups romaine lettuce
- 1 large cucumber, chopped
- 2 roma tomatoes, chopped
- 1 red onion, sliced
- 1 avocado, sliced
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons water
- 2 tablespoons red apple vinegar
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dried basil
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Cracked black pepper (to your liking)
- 1/3 cup pitted sliced kalamata or black olives (optional)
- 2 lemon wedges for serving
Instructions
- Prepare the dressing by whisking together olive oil, lemon juice, water, vinegar, herbs, garlic, salt, and pepper in a large bowl.
- Season chicken with salt and pepper. Cook in a skillet over medium heat for about 5-7 minutes on each side until fully cooked. Let rest before slicing.
- On a serving platter or bowl, layer romaine lettuce as the base. Add cucumber, tomatoes, onion, avocado, and olives.
- Top with sliced chicken and drizzle generously with dressing. Toss gently to combine before serving with lemon wedges.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 85mg