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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
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