• 2 large skinless boneless chicken breasts , halved to make
    four fillets

  • 1/4 cup olive oil
  • 1/4 cup lemon juice (juice of 1 lemon)
  • 1 tablespoon red wine vinegar
  • 2 teaspoons minced garlic (or 2 large garlic cloves, minced)
  • 2 tablespoons dried oregano
  • 1 teaspoon salt
  • Cracked pepper

  • 4 cups romaine lettuce leaves (or cos lettuce), washed and
  • 2 large Lebanese cucumbers , halved lengthways and sliced
  • 2 vine ripened tomatoes , cut into small wedges
  • 1/2 green pepper (or capsicum), deseeded and sliced
  • 1/2 red onion , sliced thinly
  • 7 oz | 200 g fresh Feta cheese , cubed
  • 1/2 cup (3 oz | 80 g) pitted Kalamata olives, halved
  • 1 avocado

  1. Whisk together all the marinade / dressing ingredients in
    large, shallow dish. Pour out 1/2 cup to use as the dressing; reserve in the
    refrigerator for later to use as the dressing.
  2. Add the chicken to the marinade in the shallow dish and
    evenly coat; cover and allow to marinade for 30 minutes.
  3. While chicken is marinading, prepare all of the salad
    ingredients (except for the avocado) in a large bowl and mix.
  4. Heat a large grill pan or cast iron skillet over medium-high
    heat. Remove the chicken from the marinade and add to the pan along with any
    marinade left over in the bowl. Grill or sear until the chicken is golden on
    the outside and cooked through, (about 5-6 minutes each side).
  5. Remove chicken from the pan and allow to rest for 5 minutes.
    Slice thickly and arrange over salad. Slice avocados and arrange on salad.
    Drizzle with the reserved UNTOUCHED dressing, and serve!

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