Lemon Herb Mediterranean Chicken Salad

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.

	this recipe	typical
fat	2%	6%
acid	6%	1%
salt	0%	0%
aromatics	10%	4%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil
61 g	1/4 cup lemon juice (juice of 1 lemon )
30 g	2 tablespoons water
30 g	2 tablespoons red wine vinegar
12 g	2 tablespoons fresh parsley
4 g	2 teaspoons dried basil
6 g	2 teaspoons garlic (minced)
1 g	1 teaspoon dried oregano
6 g	1 teaspoon salt
	cracked pepper (to taste)
454 g	1 pound skinless boneless chicken thigh fillets (or chicken breasts)
120 g	4 cups Romaine lettuce (or Cos lettuce leaves, washed and dried)
	1 cucumber (large, diced)
822 g	2 Roma tomatoes (diced)
150 g	1 red onion (sliced)
200 g	1 avocado (sliced)
	1/3 cup pitted Kalamata olives (or black olives, sliced - optional)
	2 lemon wedges (to serve)

Method: 4 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I have made this a few times with chicken thighs and we love it - especially with a little crumbled feta. We had good luck marinating the chicken in a plastic bag rather than a shallow dish -you can massage the ingredients around without getting your hands in” — a cook, 5.0★

“made this last night. It was delicious and the plate looked colourful and nutritious. the chicken was tasty and succulent. I made my own special dressing which was lovely too! Highly recommend.” — a cook, 5.0★