Yummy and refreshing, this salad is great all year round!

2 sm. cloves garlic- chopped
Juice of 3 limes
1/2 cup red wine vinegar
1 TBS Dijon mustard
1 TBS honey
1/2 tsp sea salt
Freshly ground black pepper
1/2 cup extra virgin olive oil
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1- 1 1/2 lbs. boneless chicken breast, skinless

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1/2 med. red onion- chopped
2 Romaine lettuce hearts, cored, cut in half lengthwise and thinly sliced 1/2”
1/2 cup fresh parsley and fresh dill- chopped
1/2 English cucumber (burpless type) cut in quarters lengthwise and slice 1/2”
8 oz. Cherry tomatoes, cut in half
1 med. avocado, cut in half inch chunks
6 oz. Feta cheese crumbles
1 can chickpeas- rinsed

2 sm. cloves garlic- chopped 1/2 cup red wine vinegar 1 TBS Dijon mustard 1 TBS honey 1/2 tsp sea salt 1/2 cup extra virgin olive oil 1 - 1 1/2 lbs. boneless chicken breast, skinless 1/2 med. red onion- chopped 2 Romaine lettuce hearts, cored, cut in half lengthwise and thinly sliced 1/2” 1/2 cup fresh parsley and fresh dill- chopped 1/2 English cucumber (burpless type) cut in quarters lengthwise and slice 1/2” 8 oz. Cherry tomatoes, cut in half 1 med. avocado, cut in half inch chunks 6 oz. Feta cheese crumbles 1 can chickpeas- rinsed

Put 1st eight ingredients in a food processor or small chopper/grinder and pulse until emulsified.
Butterfly the chicken and pound between two sheets of Saran Wrap. Place chicken in a ziploc bag with 1/4 of cup of dressing.Seal the bag. Make sure the chicken is thoroughly covered with dressing. Lay bag on a baking sheet and arrange the chicken in a single layer. Refrigerate for 30 minutes.
Scrape the grates of the grill and heat to high.
Remove chicken from the bag with tongs.
Place chicken on grill and about 4 minutes on each side or until there are grill marks are on each side. 165 degrees. Transfer to a clean plate and let rest 5 minutes. Cut chicken into bite
sized diagonal pieces.
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Place all salad ingredients in a large bowl .
Top with chicken then the remaining dressing. Mix well and serve immediately!!