Grilled Chicken Salad
Mix all the marinade (except paprika) ingredients in a bowl and set aside
Place chicken in bowl and pour half of mixed marinade dressing over it and set aside the other half in fridge to be used later.
Sprinkle paprika and salt over chicken and rub mixture in, there's no set way to marinade chicken, you can add spices as you like, I like spicy so I add a little bit of black pepper. Cover chicken and place in fridge for 10 minutes.
While waiting for the chicken, chop up cucumber, tomatoes, avocado and olives and mix in a large salad bowl.
Heat 2 tablespoons of rapeseed oil, add chopped onions and 1 clove of minced garlic and sauce until brown, remove and drain out oil. Add onions to the salad ingredients in bowl.
Heat 1 tablespoon of oil in a pan over medium heat and grill chicken on both sides until chicken is completely cooked and browned.
Slice chicken and arrange over salad.
Take out the other half of the marinade and drizzle over salad
Toss on feta cheese (Optional)
For the Marinade:
2 tablespoons olive or rapeseed oil
Water (1/4 cup)
1 Lemon (Freshly squeezed)
Red Wine Vinegar
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablspoons dried parsely
2 tablespoons dried cilantro (also known as coriander)
1 tablespoon red chill flakes or black pepper
2 cloves garlic (minced)
1 teaspoon salt
1 tablespoon paprika
500g boneless chicken thighs or breast
For the Salad
1 packet rocket salad
4 cherry tomatoes (Deseeded and diced)
1 onion sliced in rings
2 avocado sliced
1 small; bowl of black or green olives
1 clove minced garlic
2 tablespoons rapeseed oill
feta cheese (Optional)