INGREDIENTS
Marinade/Dressing:
- 2 tablespoons olive oil
- juice of 1  lemon (1/4 cup fresh squeezed  lemon juice)
- 2 tablespoons water
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh chopped parsley
- 2 teaspoons dried basil
- 2 teaspoons garlic , minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- cracked pepper , to taste
- 1 pound (500 g) skinless, boneless chicken thigh fillets (or chicken breasts)
Salad:
- 4 cups Romaine (or Cos) lettuce leaves, washed and dried
- 1 large cucumber diced
- 2 Roma tomatoes diced
- 1 red onion sliced
- 1 avocado sliced
- 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
-  Lemon wedges to serve
INSTRUCTIONS
Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the  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.