Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

halfbakedharvest.com

Francesca Mazza

subheading: GREEK LEMON CHICKEN:

1 pound boneless skinless chicken breasts, cut into bite size chunks

4 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon smoked paprika

1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)

1 small shallot, chopped

2 cloves garlic, minced or grated

zest and juice of 1 lemon

red pepper flakes, kosher salt and black pepper

1 cup finely torn ciabatta bread

subheading: SALAD:

6 cups shredded romaine lettuce

1 (14 ounce) can chickpeas, drained

1 cup cherry tomatoes, halved

2 Persian cucumbers, chopped

feta cheese, fresh herbs, mixed olives, and diced avocado, for serving

subheading: TAHINI VINAIGRETTE:

¼ cup extra virgin olive oil

2 juice of 2 lemons (about ⅓ cup lemon juice)

2 tablespoons red wine or balsamic vinegar

2 tablespoons tahini

1 tablespoon dijon mustard

2 teaspoons honey

Kosher salt and black pepper

Directions at halfbakedharvest.com

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