Ingredients:

Marinade/Dressing

• 2 tablespoons olive oil
• Juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
• 2 tablespoons water
• 2 tablespoons apple cider vinegar
• 2 tablespoons fresh chopped parsley
• 2 teaspoons dried basil
• 2 teaspoons garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• Cracked pepper, to taste
• 1 pound skinless, boneless chicken thigh fillets (or chicken breasts)

Salad

• 4 cups Romaine lettuce leaves, washed and dried
• 1 large cucumber diced
• 2 Roma tomatoes diced
• 1 red onion sliced
• 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
• Lemon wedges to serve

INSTRUCTIONS:

1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
3. Once chicken is ready, heat 1 teaspoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle 2 cups of salad with 2 teaspoons dressing. Serve with lemon wedges.

Serving Size = 3 ounces of chicken with 2 cups of salad and 2 teaspoons of dressing.