Ingredients:

  • 4 (6 oz) Boneless, skinless large Chicken Breasts
  • 2 Tbsp Extra Virgin Olive Oil (for marinade)
  • 1 Lemon, zested and juiced
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt (for marinade)
  • 1/4 tsp Black Pepper (for marinade)
  • 1/4 cup Extra Virgin Olive Oil (for vinaigrette)
  • 2 Tbsp Fresh Lemon Juice (for vinaigrette)
  • 1 Tbsp Red Wine Vinegar
  • 1 small Clove Garlic, minced finely
  • 1 tsp Dijon Mustard
  • 1/4 tsp Salt (for dressing)
  • Pinch of Black Pepper (for dressing)
  • 2 (15 oz) Cans Chickpeas (Garbanzo Beans), drained and rinsed thoroughly
  • 1 large English Cucumber, finely diced
  • 1 cup Cherry Tomatoes, halved or quartered
  • 1/2 medium Red Onion, very thinly sliced or finely diced
  • 1/2 cup Fresh Flat-leaf Parsley, roughly chopped
  • 1/4 cup Fresh Dill, roughly chopped
  • 4 oz Feta Cheese, block style preferred, crumbled

Instructions:

  1. Pat the chicken breasts dry. If thick, slice them horizontally to create 3/4 inch thick cutlets. Whisk together the chicken marinade ingredients (olive oil, lemon zest/juice, oregano, salt, pepper). Place the chicken in a dish and pour the marinade over it. Marinate for at least 15 minutes.
  2. Prepare the Vinaigrette: Combine Dijon mustard, minced garlic, lemon juice, and red wine vinegar in a small bowl. Slowly drizzle in the 1/4 cup of olive oil while whisking constantly until the dressing emulsifies slightly. Season with salt and pepper to taste. Set aside.
  3. Prep the Salad Base: Combine the drained and rinsed chickpeas, diced cucumber, tomatoes, and sliced red onion in a very large mixing bowl. Reserve the fresh herbs and feta for the final stage.
  4. Grill the Chicken: Preheat your grill or grill pan over medium-high heat and lightly oil. Remove the chicken from the marinade and grill for 5–6 minutes per side until deeply browned and the internal temperature reaches 165°F (74°C). Remove the chicken and allow it to rest for 5–10 minutes.
  5. Assemble and Serve: Pour about three-quarters of the vinaigrette over the chickpea and vegetable mixture and toss to coat. Add the chopped parsley, dill, and most of the crumbled feta, tossing gently. Thinly slice the rested chicken against the grain. Divide the salad among four plates, top with sliced chicken, drizzle with remaining vinaigrette, and garnish with reserved feta.