Grilled Lemon and Herb Chicken Salad
This Grilled Lemon and Herb Chicken Salad recipe is easy, healthy and packed full of flavors.
Servings 4 servings (as a main meal)
Calories 676kcal
Ingredients
For the marinated chicken
- 2 chicken breast (organic and free range)
- 2 tbsp olive oil
- ½ tbsp dried oregano
- ½ tbsp dried basil
- ½ tbsp dried rosemary
- ¼ tbsp ground black pepper
- ⅛ tsp salt
- ¼ tsp garlic powder
- juice and zest of 2 lemons
For the salad
- ½ iceberg or romaine lettuce shredded
- ½ small red onion finely sliced
- 1 red pepper finely sliced
- ½ cucumber finely sliced
- 12 cherry tomatoes cut in half
- 1 avocado sliced
- 3.5 to 5 ounces marinated feta cheese (100 to 150g)
- 2 sundried tomatoes finely sliced
- 1 tbsp sesame seeds
- ground black pepper
For the salad dressing
- ¾ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 1 garlic clove minced
- 1 tbsp Italian seasoning
- ¼ tsp ground black pepper
- juice and zest of ½ lemon
- ¼ tsp salt
- 1 tbsp sugar
Instructions
To marinade the chicken
- Put all of the ingredients for the marinaded chicken (except for the chicken) into a jug and mix well.
- Put the chicken breasts into a zip lock bag, and pour over the marinade. Close the bag and use your hands to move the marinade around and coat the chicken. Put in the fridge for at least 30 mins - up to 2 hours for a stronger flavor.
For the salad dressing
- Mix together all of the ingredients for the dressing and store in the fridge until ready to use.
To put it all together
- When you are ready to cook the chicken, add a little oil to a grill pan and put on a medium high heat. Cook on both sides for around 15 to 20 minutes til cooked through. You can also use an outdoor grill.
- While the chicken is cooking you can prep the salad. Layer the iceberg lettuce on the bottom of a large serving bowl, and add the thinly sliced red onion and red pepper. Add the cucumber, tomatoes, avocado, feta and sun dried tomatoes.
- Slice the chicken and add to the salad, then sprinkle with sesame seeds and black pepper. Drizzle over some of the dressing and serve.
Notes
- There will be dressing left over, this will keep in the fridge for around 5 days.
- For homemade marinated feta, use this recipe.
- Don't marinade the chicken for more than 2 hours as the acid can cause it to become tough and chewy.
- Let the cooked chicken sit, covered with foil, for 5 minutes before slicing. This helps to make it extra juicy.
- Nutritional value based on 1 of 4 servings and are an estimate.
Nutrition
Calories: 676kcal | Carbohydrates: 21g | Protein: 13g | Fat: 62g | Saturated Fat: 12g | Cholesterol: 38mg | Sodium: 549mg | Potassium: 770mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1815IU | Vitamin C: 74.2mg | Calcium: 201mg | Iron: 2.8mg