Lemon Herb Avocado Chicken Salad Recipe with crispy bacon & creamy feta cheese is the ultimate salad recipe! Not just any boring salad with a dressing that doubles as a marinade!
Ingredients
Marinade/Dressing:
2 tablespoons olive oil
1/4 cup fresh lemon juice
2 tablespoons water
2 tablespoons fresh chopped parsley
2 teaspoons garlic, minced
1 teaspoon each dried thyme and dried rosemary
1 teaspoon salt
1/4 teaspoon cracked pepper, or to taste
1 pound (500 g) skinless & boneless chicken thigh fillets (or chicken breasts)
Salad:
4 cups Romaine lettuce leaves, washed and dried
1 large avocado, pitted, peeled and sliced
8 ounces (250 g) feta cheese
1 cup grape tomatoes, halved
1/4 of a red onion, sliced (optional)
1/4 cup diced bacon, trimmed of rind and fat
Lemon wedges, to serve
Instructions
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 in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a skillet or grill over medium-high heat. Sear chicken on both sides until browned and completely cooked through (about 7 minutes per side, depending on thickness).
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
Reviewed by EL KATIBI MARIA
on
February 21, 2024
Rating:
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