Mediterranean Chickpea and Feta Salad with Grilled Chicken

Ingredients

Quantities are for 4 servings.

• 1 lb Chicken breasts
• 2 cans (15 oz) Chickpeas, canned, drained and rinsed
• 1 each English cucumber, diced
• 1 pint Cherry tomatoes, halved
• 1 each Red onion, thinly sliced
• 8 oz Feta cheese, crumbled
• 1 cup Kalamata olives (optional)
• 2 1/3 tbsp Olive oil
• 2 tbsp Red wine vinegar
• 1 each Lemon, juiced
• 1 tsp Dried oregano

Instructions

1. Heat 2 tablespoons olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper and cook about 5 minutes per side, until done (165°F internally). If breasts are very thick, slice them in half horizontally first to cook more evenly. Let rest, then slice.
2. While the chicken cooks, combine the chickpeas, cucumber, cherry tomatoes, red onion, feta, and olives (if using) in a large bowl.
3. In a small bowl, whisk together the remaining olive oil, red wine vinegar, lemon juice, and dried oregano to make the dressing.
4. Toss the salad with the dressing, top with the sliced chicken, and serve.