By Hank the Burro

Marinade/Dressing:

2 tablespoons olive oil

Juice of 1 lemon (1/4 cup fresh squeezed lemon juice)

2 tablespoons water

2 tablespoons red wine 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 (500 g) skinless, boneless chicken thigh fillets (or chicken breasts)

Salad:

4 cups Romaine (or Cos) lettuce leaves, washed and dried

1 large cucumber diced

2 Roma tomatoes diced 1 red onion sliced

1 avocado 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 tablespoon 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 salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

NOTES:

Add 1/2 cup crumbled feta to give the salad an even better flavor!

CORRECTION: The July recipe for Easy Carrot Raisin Pineapple Salad was missing one ingredient. Please add 1 lb. carrots.