Ingredients
Marinade and Dressing
- 1/3 cup olive oil
- 2 tablespoons basil pesto (homemade or store bought)
- 2 tablespoons lemon juice (adjust to your tastes)
- 1-2 tablespoons water (optional, for thinner consistency)
- 2 teaspoons garlic, minced
- 1 teaspoon salt
- 1 pinch cracked pepper (to taste)
Chicken
- 4 skinless boneless chicken thigh fillets (or chicken breasts)
Salad
- 4 cups Romaine lettuce (or Cos lettuce leaves, washed and dried)
- 1 large cucumber, diced
- 1 cup grape tomatoes (or cherry tomatoes), diced
- 1/2 red onion, sliced
- 1 avocado, sliced
- 1/2 cup crumbled feta cheese
To Serve & Garnish
- 2 lemon wedges
- 2 tablespoons pesto (extra, to serve)
- 2 tablespoons fresh basil or parsley, chopped (to garnish)
Instructions
- Prepare the Dressing and Marinade: Whisk together olive oil, basil pesto, lemon juice, water (if using), minced garlic, salt, and cracked pepper in a large jug. Pour half of this mixture into a large shallow dish for marinating the chicken. Refrigerate the other half untouched to use later as a salad dressing.
- Marinate the Chicken: Add the chicken fillets to the marinade in the shallow dish. Let the chicken marinate for 15-30 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.
- Prepare the Salad: While the chicken is marinating, prepare the salad ingredients by washing and drying the romaine lettuce, dicing the cucumber and grape tomatoes, slicing the red onion, and slicing the avocado. Combine all these ingredients in a large salad bowl.
- Grill the Chicken: Heat 1 tablespoon of olive oil in a grill pan or grill plate over medium-high heat. Remove chicken from marinade and grill it for about 6-8 minutes on each side, or until browned and fully cooked through to an internal temperature of 165°F (74°C).
- Rest and Slice Chicken: Allow the grilled chicken to rest for 5 minutes on a cutting board to retain juices. Then slice it into strips or bite-sized pieces.
- Assemble and Serve: Arrange the sliced grilled chicken over the prepared salad. Drizzle the salad with the reserved untouched dressing. Serve with lemon wedges, an extra drizzle of pesto, and garnish with chopped fresh basil or parsley for an aromatic finish.
Notes
- Marinate chicken for longer (up to 2 hours) to enhance flavor.
- Use chicken breasts or thighs as preferred; thighs yield a juicier, more flavorful result.
- For a thinner dressing consistency, add water gradually and adjust to taste.
- Grilling can be done on an outdoor grill or a stovetop grill pan depending on availability.
- Leftover salad and chicken can be refrigerated separately for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
