Grilled Lemon Herb Mediterranean Chicken Salad

INGREDIENTS

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 or 2 tsp. dried
• 2 teaspoons dried basil
• 2 teaspoons garlic , minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper , to taste
• 1 pound  skinless, boneless chicken tenders

Salad:

• 4 cups Romaine  lettuce leaves, washed and chopped
• 1/2 large cucumber diced and peeled
• 2 Roma tomatoes diced
• 1/4 red onion sliced
• 1 avocado sliced
• 1/3 cup pitted Kalamata olives 
• Lemon wedges to serve
• 1/3 cup crumbled feta (for topping)

INSTRUCTIONS

• Whisk together all of the marinade/dressing ingredients. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
• Add the chicken to the marinade in the bowl; marinade chicken for  2 - 3 hours in the refrigerator.
• 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. Meanwhile put together salad. (I mix the cucumbers and lettuce, then line the rest of the ingredients in stripes over that.)
• Allow chicken to rest for 5 minutes; slice and arrange over salad with the vegies. Drizzle salad with the remaining UNTOUCHED dressing. Top with feta. Serve with lemon wedges.  Tricia