Ingredients

For the dressing:

• 1/4 cup olive oil or avocado oil
• 1 lemon juice and zest
• 2 tbsp fresh parsley chopped
• 1 tbsp Italian herbs
• 1 garlic clove minced
• Kosher salt and ground pepper to taste

For the salad:

• 1 lb skinless boneless chicken breast
• 4 cups chopped Romaine lettuce washed and spinned
• 1 English cucumber diced
• 1 lb mixed garden tomatoes
• 1 red onion sliced
• 1 avocado sliced or chopped
• 1/3 cup pitted Kalamata olives or black olives, sliced
• Lemon wedges to serve

Instructions

1. Add all dressing ingredients to a jar, put the lid on and shake vigorously to combine.
2. Place the chicken in a ziploc bag and pour in half of the dressing. Mix through the bag to coat the chicken and allow it to marinate for 30 minutes.
3. Keep the remaining half to use over the salad; make sure it doesn't touch the raw meat.
4. Meanwhile, prepare all the salad ingredients.
5. Preheat a grill pan or your outside grill on medium-high heat. Add the chicken and cook for 6-8 minutes, or until the internal temperature reaches 165°F.
6. Once the chicken is done, allow it to sit for a bit, then chop it.
7. To a large salad bowl add all the salad ingredients, and drizzle with the remaining dressing.
8. Toss with tongs to combine the salad. Serve and enjoy!

Recipe courtesy of Healthy Fitness Meals.