Grilled Lemon Herb Mediterranean Chicken Salad

I'm really not sure why I didn't like this salad. We've had it twice. D liked it.  I thought it was ok, but really, I could go to Wendy's and get a salad, and be just as satisfied.  Basically it comes down to the fact that this is just kind of boring compared to the 10's of other salads D makes.

Grilled Lemon Herb Mediterranean Chicken Salad

Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!

From Give Recipes

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 (1/8 tsp)
(1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts) (used 14 oz)
Salad:
4 cups Romaine (or Cos) lettuce leaves, washed and dried (used 3 heads)
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, sliced
1 avocado, sliced
⅓ cup pitted Kalamata olives (or black olives), sliced (didn't use)
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.

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 dressing. Serve with lemon wedges.

9 Smart Points (my additions/subtractions at 3 servings)