2 tablespoons basil pesto, (homemade or store bought)
2 tablespoons lemon juice, (adjust to your tastes)
1-2 tablespoons water, (optional — for a thinner consistency)
2 teaspoons garlic, minced
1 teaspoon salt
cracked pepper, to taste
Salad
4 cups Romaine, or Cos lettuce leaves, washed and dried
1 large cucumber, diced
1 cup grape (or cherry) tomatoes, diced
1/2 red onion, sliced
1 avocado, sliced
1/2 cup crumbled feta
Lemon wedges, to serve
2 tablespoons extra pesto, to serve
2 tablespoons fresh chopped basil or parsley, to garnish
Method:
Whisk together all of the dressing ingredients in a large jug. Pour out half of the dressing into a large, shallow dish. Refrigerate the remaining UNTOUCHED marinade to use as a 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, extra basil pesto AND chopped basil or parsley, to garnish.
