Ingredients

• 1/3 cup olive oil
• 2 tablespoons basil pesto, ((homemade or store bought))
• 2 tablespoons lemon juice, ((adjust to your tastes))
• 1-2 tablespoons water, ((optional -- for a thinner consistency))
• 2 teaspoons garlic, (minced)
• 1 teaspoon salt
• cracked pepper, (to taste)
• 4 (1 pound or 500g) skinless, boneless chicken thigh fillets (or chicken breasts)
• 4 cups Romaine, (or Cos lettuce leaves, washed and dried)
• 1 large cucumber, (diced)
• 1 cup grape (or cherry) tomatoes, (diced)
• 1/2 red onion, (sliced)
• 1 avocado, (sliced)
• 1/2 cup crumbled feta
• Lemon wedges, (to serve)
• 2 tablespoons extra pesto, (to serve)
• 2 tablespoons fresh chopped basil or parsley, (to garnish)

Directions

• 1. Whisk together all of the dressing ingredients in a large jug. Pour out half of the dressing into a large, shallow dish. Refrigerate the remaining UNTOUCHED marinade to use as a dressing later.
• 2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
• 3. 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.
• 4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges, extra basil pesto AND chopped basil or parsley, to garnish.

Nutrition

Photos