Lemon and Herb Chicken Salad – this is a salad recipe that we make at home often because it packs a big flavour punch with minimal effort. Full of Mediterranean flavours from Oregano, Olives, Tomatoes, Cucumbers and marinaded Chicken, this is a salad that is loved by all.
Make the marinade by combining:Olive Oil, Lemon, Water, Parsley, Basil, Oregano, Garlic, Mustard, Honey, Salt, Pepper.
Marinade the Chicken in half the marinade (reserve the rest for the dressing) then cook in a pan with oil for 10 - 15 minutes, flipping once.
Add the chopped Vegetables to a platter or large plate, top with the cooked Chicken.
Pour over the dressing and serve.
Notes
Storage
Once the salad is made, the leaves will begin to get soggy after 1/2 an hour if you keep everything together.So if you’re making ahead of time, keep the dressing , leaves and chicken separate until serving.The Chickens will keep up to a week in an airtight container in the fridge.The Dressing will keep for up to 2 weeks in an airtight container.
Tips and FAQ’s
Chicken – You can use leftover rotisserie Chicken instead of Chicken Breast in this salad. You can also use boneless Thighs instead. They will however take longer to cook.Lemon Juice – You can use a Red/White wine vinegar instead. Just increase the oil slightly.Herbs – Use mixed herbs if you prefer or Thyme/Rosemary.