Ingredients:

  • 2 boneless, skinless chicken breasts (approx. 8 oz / 225g total)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 1 (15-ounce / 425g) can chickpeas, drained and rinsed
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/4 cup (30g) red onion, thinly sliced
  • 1/2 cup (40g) cucumber, diced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh mint, chopped
  • 2 cups (100g) mixed salad greens (Romaine, spinach, or your favourite mix)
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 tablespoon red wine vinegar (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1/2 teaspoon honey (2.5 ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Marinate the chicken breasts with olive oil, oregano, garlic powder, salt, and pepper. Grill over medium-high heat until cooked through (internal temperature of 165°F / 74°C). Let rest for a few minutes, then slice or dice.
  2. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, salt, and pepper.
  3. In a large bowl, combine the mixed greens, chickpeas, cherry tomatoes, red onion, cucumber, parsley, and mint.
  4. Add the sliced chicken to the salad. Pour the lemon vinaigrette over the salad and toss gently to combine. Serve immediately.