Fresh chicken, chickpeas, feta, and vegetables in a tangy lemon-oregano dressing.
# What You Need:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded (approximately 10 ounces)
02 - 1 can (15 ounces) chickpeas, drained and rinsed
→ Vegetables & Herbs
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely sliced
06 - 1/4 cup fresh parsley, chopped
→ Cheese & Olives
07 - 1/2 cup feta cheese, crumbled
08 - 1/3 cup Kalamata olives, pitted and halved
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon Dijon mustard
13 - 1 small garlic clove, minced
14 - Salt and freshly ground black pepper to taste
# Step-by-step guide:
01 - Combine diced chicken breast, drained chickpeas, halved cherry tomatoes, diced cucumber, sliced red onion, chopped parsley, crumbled feta cheese, and halved Kalamata olives in a large mixing bowl.
02 - Whisk together extra-virgin olive oil, fresh lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and black pepper in a small bowl or jar until fully emulsified and smooth.
03 - Pour the prepared dressing over the salad ingredients. Toss gently but thoroughly to ensure all components are evenly coated with the Mediterranean dressing.
04 - Taste the salad and adjust salt or pepper as needed. Serve immediately for optimal texture, or refrigerate for 20 minutes for a chilled version.
