Whisk together all of the marinade/dressing ingredients in a large bowl or container with a lid. Then pour out half of the marinade into a large, shallow dish.
Refrigerate the remaining marinade to use as the dressing later on with the salad. Add the raw 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 to marinate, prepare all of the salad ingredients and mix together into a large bowl. Set aside.
Once the chicken is marinated and ready to be cooked, heat 1 Tbsp. of oil in a pan over medium-high heat. Grill the chicken on both sides until browned and completely cooked all of the way through.
Allow the chicken to rest for 5 minutes after fully cooking; Slice and arrange it over the salad prepared in the large bowl. Drizzle salad with the remaining dressing that was refrigerated. Serve with lemon wedges if you would like. Enjoy!
This recipe comes from Cafe Delights
2 tbsp Olive oil
1/4 cup Fresh Squeezed Lemon Juice
2 tbsp Water
2 tbsp Red Wine Vinegar
2 tbsp Fresh Chopped Parsley
2 tsp Dried basil
2 tsp Minced Garlic
1 tsp Dried oregano
1 tsp Salt
1 dash Cracked Pepper to taste
4 skinless, boneless chicken thigh fillets (or chicken breasts)
4 cup Romaine (or Cos) lettuce leaves, washed and dried
1 Large cucumber, diced
2 Roma tomatoes, diced
1 Red onion, sliced
1 Avocado, sliced
4 Lemon wedges, to serve
3 olives (Phase 2 &3 only)