This vibrant and nutrient-packed dish is satisfying and delicious. Whether you're looking for a quick lunch or a light dinner, this is sure to bring a smile to your face.
Ingredients
For the salad:
Chopped lettuce such as romaine
Mixed greens
Cucumbers, sliced
Kalamata olives, pitted
Red onion, sliced or chopped
Marinated chicken, sliced or chopped
For the chicken marinade:
1/2 cup avocado oil
3 tbsp red wine vinegar
4 cloves of garlic, minced
1 lemon, juiced
1/2 tsp dill, dried
2 tsp oregano, dried
1 tsp rosemary, dried
1 tsp parsley, dried
1 tsp salt
6 chicken breasts
For the dressing:
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 lemon, juiced
2 tsp pure maple syrup or raw honey
1 garlic clove, minced
1 1/2 tsp basil, dried
1 1/2 tsp oregano, dried
1 tsp parsley, dried
1 1/2 tbsp. fresh mint, finely chopped
1 tsp onion powder
1 tsp salt
Directions:
- Make chicken marinade in a bowl or bag by adding everything but the oil together. Whisk to combine. Slowly whisk in the avocado oil. Add chicken breasts and seal the container or bag, and place in the fridge for 4-8 hours. Extra chicken can be frozen in the marinade for up to 2 months.
- Once done marinating, grill chicken or cook in a cast iron pan over medium heat until the temperature reads 165°.
- For the Greek dressing, whisk together all ingredients except oil. Then, slowly whisk in olive oil until combined.
- Assemble salad as you like; top with chicken and Greek dressing or tzatziki, enjoy.
