Ingredients
- 2 Chicken Breast
- 1 Cup Chickpeas, drained and rinsed
- 1 Cucumber, chopped
- 1 Bell Pepper, chopped
- 1/2 Red Onion, thinly sliced
- 1/2 Cup Kalamata Olives
- 1/2 Cup. Crumbled Feta Cheese
- Freshly Ground Black Pepper
- Kosher Salt
Chicken Marinade – 30 Minutes
- 1 Chicken Breast
- 1 Tbsp. Olive Oil
- 1 Tbsp. Lemon Juice
- 1/3 Cup Fresh Mint (Chopped)
- 1/2 Tsp. Dried Oregano
- 1/2 Tsp. Paprika
- 1/2 Tsp. Ground Black Pepper
- 1/2 Tsp Salt
Lemon Parsley Vinaigrette
- 2 Tbsp Extra-Virgin Olive Oil
- 1/4 cup White Wine Vinegar
- 1 Tbsp Lemon Juice
- 1 Tbsp Freshly Chopped Parsley
- 1/4 Tsp Red Pepper Flakes
- Freshly Ground Black Pepper
- Kosher Salt
Directions
- In a bowl add chicken breast, olive oil, lemon juice, fresh chopped mint, dried oregano, paprika, ground black pepper, salt, marinade for 30 Minutes.
- Grill on the stove top.
- Make the salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta cheese.
- Add salt and pepper and combine with salad, set aside.
- Make vinaigrette: In a bowl, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Mix until emulsified, then season with salt and pepper.
- Dress salad with vinaigrette just before serving.
- Enjoy!
