Mingle's Greek BBQ Avocado Chicken Salad
The perfect Sunday Summer Dinner! Chicken seasoned to perfection with a light, aromatic greek salad! Our friend Thea from Eat by Design designed this recipe!
8 chicken thighs
1 ½ tbsp olive oil
2 tbsp Mingle Greek Garlic Lovers seasoning
1 large cucumber, halved length ways and sliced
1 cup of cherry tomatoes, halved
1 green capsicum, de-seeded and chopped into 2 cm pieces
½ small red onion, thinly sliced
150g Greek feta, crumbled
1/2 cup pitted kalamata olives, sliced in halves
1 large avocado, cut into cubes
¼ cup olive oil
2 tbsp red wine vinegar
1 tsp crushed garlic
To prepare the chicken, add the olive oil, lemon juice and Mingle Greek Garlic Lovers seasoning into a large bowl. Mix well, then add in the chicken thighs, coat well and leave to marinate in the fridge for at least two hours (if time permits) you can even do this the night before.
Once ready to cook, heat a BBQ or grill plate to high heat, then cook the chicken for about 6 minutes each side until fully cooked through.
While the chicken is cooking, prepare the salad by combining all ingredients into a large bowl.
Make the dressing by whisking together all ingredients with a whisk, then add the dressing to the salad
Once the chicken is done, serve alongside the salad.