I love food and during the summer season I love eating salads. A few weeks ago my mum and I were a bit uninspired as to what kind of salad we would like to have for dinner that evening and I opened Pinterest. I scrolled through my feed and saw this mediterranean chicken salad. I quickly saved it and decided to make a salad that was inspired by this recipe.
This salad that I made is inspired by this Cafe Delites mediterranean chicken salad. I adapted a few of the ingredients in the original recipe, as I did not really like some of the things.
The ingredients for 4 servings:
For the marinade:
2 tablespoons olive oil
juice of 1 lemon
2 tablespoons water
2 tablespoons red wine vinegar
1 teaspoon chili oil
1,5 tablespoons fresh chopped parsley
2 teaspoons dried basil
2 cloves of garlic, minced
1 teaspoon dried oregano
a pinch of salt and pepper
400 gram skinless, boneless chicken breast filet
For the salad:
200 grams of Romaine lettuce leaves, washed and dried
1 large cucumber, diced
1 red onion, sliced
1 avocado, sliced
150 grams black olives
For the dressing:
1 tablespoon olive oil
juice of half lemon
1 tablespoon water
1 tablespoon red wine vinegar
1 teaspoon chili oil
1 teaspoon of fresh chopped parsley
1 clove of garlic, minced
a pinch of dried oregano
a pinch of dried basil
a pinch of salt and pepper
Whisk together your ingredients in a bowl for the marinade. Cut your chicken breast filets into thin slices if you would like. Then put the chicken breast filets in the marinade and leave it in there for about 10 to 15 minutes.
While you're waiting for your chicken to marinade, you can start on your salad. Cut your salad ingredients and lay them out in a bowl. This is usually also when I start making my dressing. Just like the marinade, slice and cut everything. Put it inside a jug and shake or whisk it all together. Leave it aside so it is ready to poor onto your salad once you're ready.
When you're ready with your salad, start cooking your chicken. I did not use any olive oil in my grill pan, as I just used the marinade as an oil to cook my chicken in. Grill the chicken until it is browned on both sides, but also make sure that the chicken is properly cooked on the inside!
Leave the chicken to rest for about 5 minutes, and then slice the chicken if you have not done that already. Start arranging the chicken on top of your salad and finish it all off with your dressing.
And that's it! It's really that simple. It's such a delicious salad and my mum and dad actually really enjoyed having the salad too. Although I thought that they were saying it just to be nice, they tried to assure me that they actually loved the salad. We have been making this salad quite a lot over the last couple of weeks, and I can't wait to start experimenting a bit more with this salad too.
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