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Gluten Free Herb Mediterranean Salad
Prep time
Cook time
Total time
Gluten Free Herb Mediterranean Salad
Author: Jan Withington
Recipe type: Salad
Serves: 6
Ingredients
- CHICKEN:
- 2 pounds chicken thighs or breast
- ⅓ cup olive oil
- salt and pepper
- 3 gloves garlic, minced
- 1 tablespoon fresh thyme, minced
- DRESSING and SALAD:
- ¼ cup olive oil
- juice of 1 lemon
- 2 to 3 tablespoons Heinz Red Wine Vinegar - gluten free
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh basil, chopped
- 1 teaspoon garlic , grated
- 1 tablespoon fresh oregano, chopped
- kosher salt
- black pepper
- 4 cups Romaine lettuce, sliced
- 1 large cucumber , diced
- 3 Roma tomatoes , diced
- ½ small red onion , sliced
- 1 avocado , sliced
- ⅓ cup Mezzetta pitted Kalamata olives, chopped - gluten free
Instructions
- Place chicken in a large bowl. Drizzle olive oil over chicken, season with salt and pepper then the minced garlic and chopped thyme. Cover and marinate for 1 hour in the fridge.
- Whisk together the dressing ingredients in a small bowl and set aside.
- Preheat grill to medium high heat. Grill the chicken about 3 to 5 minutes per side until done then transfer to a cutting board and sliced into bite pieces.
- Arrange the vegetables on a large platter. Top with grilled chicken and drizzle the dressing. Serve
