A Summer Favorite: Lemon Herb Mediterranean Chicken Salad
Adam and I love cooking together, it's something we bond over. Perfecting dishes, making them ours, finding the perfect wine pairing, smooth jazz nights in the kitchen...I love every moment of it. I know in many houses it's often one person or the other who does the cooking, so I feel incredibly lucky to have a guy who enjoys it with me!
Even though cooking together is a huge part of our lives, I never document it here! I thought it might be fun to throw in a quick recipe now and again! This Mediterranean Chicken Salad is one that we come back to time and time again, dare I say crave! I was lucky to even get these few shots of the dish because Adam was more than ready to dig in! I might be obsessed with it because of the lemon and red wine vinegar marinade – anything for that tang! The chicken is super juicy and flavorful if you let it marinate all day. I discovered it on Cafe Delites blog and have tweaked to our preference. If you like tangy, sweet dishes, this is for you! I'd love to know what you think – please let me know if you give it a try!
Marinade + Dressing:
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 tablespoons water
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh chopped parsley
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- cracked pepper, to taste
- skinless, boneless chicken breasts
- Chopped Romaine lettuce leaves
- 1 large cucumber, diced
- 1 cup cherry tomatoes, diced
- 1/2 of a red onion, sliced
- 1/2 can black olives, sliced
- Lemon wedges, to serve
- Crumbled Feta or goat cheese
Whisk together all of the marinade/dressing ingredients in a bowl. Pour out half of the marinade into a large, shallow dish (I use a square 6-cup pyrex dish with a lid so I can easily cover and place in the refrigerator). Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the dish; marinade chicken for 15-30 minutes (or a few hours if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a grill pan over medium-high heat, or on a barbecue (my favorite method). Grill chicken on both sides until browned and completely cooked through.
Slice the chicken and arrange over salad. Drizzle salad with the remaining refrigerated dressing. Serve with lemon wedges, crumbled feta, and a glass of ice cold rosé. Enjoy!