Lemon Herb Mediterranean Chicken Salad

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Lemon Juice, Fresh
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  2 tbsp 2 tablespoons water
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  2 tbsp Vinegar, Red Wine
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  2 tbsp Parsley, Fresh
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  2 tsp 2 teaspoons dried basil
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  2 tsp Garlic
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  1 tsp Oregano, Dried
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  1 tsp 1 teaspoon salt
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  cracked pepper (to taste)
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  1 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  4 cup Lettuce, Romaine
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  1 Cucumber(201g)
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  2 Tomato(246g)
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  1 Yellow Onion(110g)
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  1 Avocado(150g)
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  0.3 cup Olives, Black, Canned, Pitted
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  2 2 lemon wedges (to serve)

Instructions

1. 1Whisk together the olive oil, lemon juice, water, red wine vinegar, fresh parsley, dried basil, minced garlic, dried oregano, salt, and cracked pepper in a bowl until well combined. Divide the mixture in half — pour one half into a shallow dish for marinating and reserve the other half as dressing in the refrigerator.
2. 2Add the chicken thigh fillets to the shallow dish with the marinade, turning to coat evenly. Marinate for at least 15–30 minutes at room temperature, or up to 2 hours refrigerated.
3. 3While the chicken marinates, prepare the salad components: chop the romaine lettuce, dice the cucumber, dice the Roma tomatoes, slice the red onion, slice the avocado, and drain the Kalamata olives. Combine all vegetables in a large bowl and set aside.
4. 4Heat a skillet over medium-high heat. Remove the chicken from the marinade (discard used marinade) and place the thighs in the hot pan. Cook for 6–8 minutes until deeply golden on the bottom, then flip and cook for another 5–7 minutes until the internal temperature reaches 165°F and the meat is no longer pink inside.
5. 5Transfer the chicken to a cutting board and let rest for 5 minutes, then slice into bite-sized pieces.
6. 6Divide the prepared salad evenly into 4 airtight meal-prep containers. Top each portion with sliced chicken and drizzle with the reserved dressing.
7. 7Seal containers and refrigerate for up to 4 days. Serve each portion with a lemon wedge.