Marinade/Dressing:
2 tablespoons olive oil
1/4 cup lemon juice juice of 1 lemon
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons fresh parsley
2 teaspoons dried basil
2 teaspoons garlic minced
1 teaspoon dried oregano
1 teaspoon salt
cracked pepper to taste
1 pound skinless boneless chicken thigh fillets or chicken breasts

Salad:
4 cups Romaine lettuce or Cos lettuce leaves, washed and dried
1 cucumber large, diced
2 Roma tomatoes diced
1 red onion sliced

1 avocado sliced
1/3 cup pitted Kalamata olives or black olives, sliced – optional
2 lemon wedges to serve

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 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. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.