Serves 4 | Prep time: 10 minutes | Cooking time: 15 minutes
Say goodbye to boring slaai with this lekker Mediterranean Lemon & Herb Chicken Salad Recipe!
It’s the salad that went to private school but still knows how to have fun. This leafy creation is infused with Mont Rouge Extra Virgin Olive Oil, lemon, vinegar, and topped with Kalamata olives, olive caviar, garlic, oregano, and basil.
Healthy, but with all of the lekker!
- 3 tablespoons of Mont Rouge Extra Virgin Olive Oil
- 1 lemon, juiced
- 3 tablespoons water
- 3 tablespoons vinegar
- 3 tablespoons chopped parsley
- 3 teaspoons chopped basil
- 3 teaspoons Mont Rouge Olive Caviar
- 2 teaspoons chopped oregano
- 1 teaspoon salt
- 1 tablespoon ground pepper, to taste
- 5 cups lettuce leaves, washed and dried
- 1 large cucumber, sliced & diced
- 3 Roma tomatoes, diced
- ½ red onion, sliced
- 2 avocados, sliced
- ½ cup pitted Kalamata olives
- 500g skinless, boneless chicken fillets
Mix all of the dressing ingredients together in a large bowl. Pour half of the mixture into a large dish. Take the remaining marinade and pour it into a jug to use as the dressing later on.
Add your 500g skinless chicken to your large dish and marinade it for two hours. While the chicken is busy marinading, prepare your salad ingredients and mix them together in a large salad bowl.
Once the chicken has been thoroughly marinated, heat one tablespoon of Mont Rouge Extra Virgin Olive Oil in a pan and heat over medium-high heat. Grill the chicken for seven minutes on both sides until browned and completely cooked through.
Remove the chicken from the grilling pan and allow it to rest for ten minutes. Slice the chicken into thin strips and incorporate it into your salad. Drizzle your salad with the remaining dressing.
Mediterranean Lemon & Herb Chicken Salad Notes: Add 1 cup of crumbled feta to your salad to add even more flavour.
If you would like to marinade your chicken ahead of time, try this delicious recipe.