Mediterranean Chicken Herb Salad

image of a chicken salad

It’s kosher. It’s delicious, and it is nutritious. Seriously, what more do you want from a meal?

The Healthy Run Down

What’s good about dieting? Eating this Mediterranean Lemon Herb Chicken Salad. It’s sweet and a tad bit spicy, with a little tanging kick from the lemon. The more I make it, the more I think, ‘man, I can never get tired of this.’ While, we don’t actually serve this in the kosher restaurant in Las Vegas, I figured, I should share it here with all of you!

Chicken Salad Ingredients

3 cups Romaine lettuce
½ yellow bell pepper
½ red onion, sliced
½ large cucumber, diced
1 Roma tomatoes, diced
½ olives
2 avocado , sliced
Lemon wedges, optional
1 tablespoons water
3 tablespoons olive oil
3 teaspoons dried basil
1 tablespoons fresh chopped parsley
2 teaspoon dried oregano
2 tablespoons red wine vinegar
3 teaspoon salt
cracked pepper, to taste
3 teaspoons garlic, minced
(2 pounds | 500 g) boneless chicken fillet

Chicken Salad Directions:

In one large bowl, whisk together all the marinade ingredients. Pour half of it into another bowl and refrigerate to use as a dressing later. Add the chicken fillet into the marinade bowl and refrigerate for about 15-30 minutes. Of course, the longer the better. While you’re waiting for the marinade, prepare your salad, by chopping them the way you like. Mix them all together in one large bowl.

When the chicken is ready, heat about 2 tablespoons of olive oil onto a pan. Cook in medium-high. Pan fry the chicken until both sides are browned. Place the chicken on a plate until it’s cooled. After that, arrange the salad and drizzle with dressing. Serve with lemon wedges. Slice the chicken into strips. Enjoy!