2 Tbls Olive Oil
¼ cup freshly squeezed Lemon Juice
2 Tbls Water
2 Tbls Red Wine vinegar
2 Tbls Chopped Parsley
2 tsp dried Basil
2 tsp Garlic, minced
1tsp dried Oregano
1 tsp Salt
Ground Black Pepper to taste
250g Colcom Streaky Bacon, diced and sautéed
500g or 4 skinless, boneless Chicken Thigh fillets (or Chicken Breasts)
4 cups Romaine (or Cos) lettuce leaves, washed and dried
1 large Cucumber, diced
2 ripe Tomatoes, diced
1 Red Onion, sliced
1 Avocado, sliced
¾ cup pitted Kalamata Olives
Lemon Wedges to serve
Whisk together all of the marinade ingredients in a large jug. Pour out half of the marinade into a large shallow dish. Refrigerate the remaining marinade to use as a dressing later.
Add the chicken to the marinade in the bowl, marinade the chicken for 30 minutes minimum or up to 2 hours in the fridge time allowing. While waiting for the chicken, prepare the salad ingredients (olives, cucumber, tomatoes, red onion) except the avocado and salad leaves; mix the above in a large salad bowl, toss through some of the salad dressing to coat.
Once the chicken is ready, heat 1-2 tablespoons of oil in a grill pan or a heavy based skillet and grill over high heat. Cook chicken on both sides until browned and completely cooked through.
Place your washed and dried salad leaves all over the base of your platter.
Allow the chicken to rest for 5 minutes; slice and arrange on one third of your salad leaves, arrange the avocado slices on the other third and finally add the remainder of your salad ingredients, and sprinkle the bacon over the top.
Drizzle the remainder of the dressing over everything and serve with lemon wedges and crisp bread and butter