Source: Living Plate Teaching Kitchen
Marinade and Dressing
½ cup olive oil
4 lemons, juiced
2 tbsp red wine vinegar
4 tbsp parsley, fresh, chopped
2 tsp oregano, dried
2 tsp garlic, granulated
salt, to taste
1 ½ lbs chicken breast, skinless, boneless
Salad
4 cups romaine, washed, chopped
1 cucumbers, seedless, diced
1 bell pepper, red, chopped
1 pint tomatoes, cherry, halved
¼ onion, red, slivered
⅓ cup olives, kalamata, pitted
1 avocado, sliced
Marinade Directions
1
Add marinade ingredients to a mason jar with lid and shake to combine
2
Pour half of the marinade into a large glass baking dish and add chicken. Marinate for 15-30 minutes, turning once
Salad Directions
Prep
3
Chop romaine.
4
Dice cucumber.
5
Sliver onion.
6
Preheat grill or grill pan to medium-high.
Make
7
Add salad ingredients, except for avocado, to a large bowl and toss to combine.
8
Remove the chicken from the marinade and discard the marinade. Grill chicken on medium heat either in a grill pan or on a grill, until internal temperature reaches 165° F. Turning once during cooking until browned on both sides.
9
Let chicken rest for 5 minutes then slice at an angle.
10
Toss salad with remaining dressing from jar and season with salt and
black pepper.
11
Arrange on plates, top with chicken and avocado and serve.
