Marinade/Dressing:

• 2 tablespoons olive oil
• ¼ cup lemon juice juice of 1 lemon
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh parsley
• 2 teaspoons dried basil
• 2 teaspoons garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper to taste
• 1 pound skinless boneless chicken thigh fillets or chicken breasts

Salad:

• 4 cups romaine lettuce or Cos lettuce leaves, washed and dried
• 1 cucumber large, diced
• 2 roma tomatoes diced
• 1 red onion sliced
• 1 avocado sliced
• ⅓ cup pitted kalamata olives or black olives, sliced - optional
• 2 Lemon wedges to serve