Lemon Pepper Mediterranean Chicken Salad

Lemon Pepper Mediterranean Chicken Salad

Course Lunch
Cuisine American
Servings 4



  • 2 Pkgs Barn To Butcher Lemon Pepper Marinated Chicken Breast
  • 2 tbsp Olive Oil
  • 2 tbsp Water
  • 2 tbsp Red Wine Vinegar
  • 2 tbsp Fresh Chopped Parsley
  • 2 tsp Dried Basil
  • 2 tsp Garlic, Minced
  • 1 tsp Dried Oregano
  • 1 tsp Salt To Taste
  • 1 tsp Cracked Pepper To Taste


  • 4 cups Romaine (or Cos) lettuce leaves, washed and dried
  • 1 large Cucumber Diced
  • 2 Roma Tomatoes
  • 1 Red Onion
  • 1 Avacado Sliced
  • 1/3 cup Pitted Kalamata olives (or black olives), sliced (optional)
  • Lemon wedges to serve


  • Once the grill is hot, reduce the heat to medium-low and oil the grates by rubbing paper towels soaked in oil over them. Add the chicken and cook for four to five minutes on each side or until a thermometer inserted into the thickest part of the breast reads 165°F.