Lemon Herb Mediterranean Chicken Salad

2 tbsp Extra Virgin Olive Oil
16 cup (8 fl oz) Water, tap
2 serving Lemon juice - of half lemon, 1 Tablspoon (Atkins)
2 tbsp (C) Vinegar, Red Wine (Gr Value)
2 tbsp Parsley
2 tsp Garlic
.2 tbsp Basil
4 thigh, bone and skin removed Chicken Thigh
4 cup Romaine lettuce serving size 2 cups fresh express hearts of romaine
2 serving cucumber peeled, raw 1/2 cucumber
2 serving Tomatoes, Roma, Fresh, 1 Med
1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
1 fruit without skin and seeds Avocados, California (Haas)
15 gram(s) olives - pitted kalmata olives - 6 olives (15) (by EWEINHISPASTURE)

1/2 cup crumbled feta to give salad an even better flavor

1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of marinade into large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 min. While waithing for the chicken, prepare all of the salad ingredients and mix in a large salad ingredients and mix in a large salad bowel.
3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
4. Allow chicken to rest for 5 min.; slice and arrange over salad. Drizzle salad with remaining dressing. Serve with lemon wedges.

Serving Size: 4 Sevings

Number of Servings: 4

Recipe submitted by SparkPeople user DARDEE98.