You can’t make the perfect chicken salad without adding some fresh and tasty herbs!

This recipe will want you to make and eat a salad every day!

P.s – We added a scrumptious herb dressing JUST FOR YOU!

(Serves 4 portions)

4 cups Romaine (or Cos) lettuce leaves, washed and dried
1 large cucumber diced
2 Roma tomatoes diced
1 red onion sliced
1 avocado sliced
1/3 cup pitted Kalamata olives (or black olives),
sliced Lemon wedges to serve
2 teaspoons basil
2 teaspoons garlic, minced
1 teaspoon oregano
1 teaspoon salt
cracked pepper, to taste
1 pound (500 g) skinless, boneless chicken thigh fillets (or chicken breasts)

How to:
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 the
dressing later.
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 them in a large salad bowl.
Once the 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.
Allow chicken to rest for 5 minutes; slice and arrange over salad.

Herb Dressing
1/3 cup olive oil
2 tablespoons fresh-squeezed lemon juice 2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
2 tablespoons red wine vinegar
2 tablespoons fresh chopped parsley
2 teaspoons dried basil
1 teaspoon dried oregano

Visit us at The Herb Farm for some delicious herb dishes!