Lemon herb chicken salad

Recipe inspiration; cafedelites.com
Prep time; 15 mins
Marinate time; 2 hours
Cooking time; 15 mins
Total time; 2 hour 30 mins



2 tablespoons olive oil
¼ cup fresh squeezed lemon juice
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons fresh chopped cilantro
2 teaspoons dried basil
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
Cracked pepper, to taste
500 g boneless chicken thighs or breasts fillets


4 cups lettuce of your choice
½ cucumber
1 tomatoes
½ red onion
1 avocado
¼ black olives, (optional)
Spring onion for garnish


Make pickled onion whether with salt, lemon or vinegar. Put aside

Mince garlic; finely chop cilantro; make lemon juice, put aside

In a small bowl, whisk all marinade ingredients together to combine

In a large bowl, add chicken and half of the marinade/ dressing sauce until well coated

Cover the bowl, let chicken marinate for 15-30 mins, up to two hours.  Refrigerate the remaining marinade to use as the dressing later

Wash and dry lettuce leaves

Slice tomato, olives and avocado; dice cucumber; chop spring onion

On a nonstick grill pan or frying pan over medium high heat, bring a tablespoon of cooking oil to boil. Add chicken

Cook on each side until golden, crispy and cooked through

Let chicken rest

While chicken is resting, arrange all salad ingredients into a serving bowl as you like

Slice chicken into strips

Add to the bowl. Drizzle with remaining marinade/dressing and serve with spring onion


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