Grilled Lemon Herb Chicken Mediterranean Salad

500g chicken stir fry, pounded with a meat mallet

Marinade/dressing

2 tbs olive oil

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

2 tbs water

2 tbs red wine vinegar

2 tbs continental parsley, washed and finely chopped

2 tsp dried basil

1 tsp dried oregano

2 garlic cloves, crushed

1 tsp salt

cracked pepper to taste

Salad

4 cups lettuce, cos or romaine or iceberg lettuce all work well

1 large lebanese cucumber, finely diced

2 roma tomatoes, seeds removed and finely diced

1 red onion, finely sliced

1 avocado, sliced

1/3 cup kalamata olives, pitted

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 a dressing later.

add the chicken to the marinade in the bowl; marinate the chicken for 15-30 minutes (or up to 2 hours in the refrigerator if time allows).

while waiting for the chicken, prepare all of the salad ingredients and mix in a large bowl.

once the chicken is ready, heat 1 tbs of oil in a frying pan or on a grill plate over medium-high heat.

grill or fry chicken on both sides until browned and completely cooked through.

allow the chicken to rest for 5 minutes.

slice and arrange over salad.

drizzle the salad with the remaining untouched dressing.

serve with lemon wedges.

this works with 1/2 cup of feta cheese crumbled through it.

this works very well as a salad for school.

the following alternative dressing works in place of the remaining marinade;

1 tbs fresh lemon juice, 1/2 tsp dijon mustard, 1/4 tsp ground black pepper, 1 clove garlic (crushed), 3 tbs olive oil.

combine all ingredients in a jug and whisk until well combined.