Chopped Chicken Salad

Serves 8 adults.

Ingredients:

4 cooked chicken breasts

1 large head of romaine

2 mini cucumbers

1 can drained and rinsed chickpeas

2 green onions

3/4 cup feta

1/2 cup chopped salted pistachios

1 avocado

Dressing:

Juice of one lemon

1/3 cup white wine vinegar

1/3 cup olive oil

1 tsp dried dill

3/4 tsp dried oregano

1 tablespoon honey

2 tsp Dijon mustard

chili maldon salt to taste

Method:

Heat the oven to 350°. Season 4 chicken breasts your favorite seasoning, I did chili Maldon salt and Kinder buttery herb and garlic seasoning. Sear in a hot cast iron skillet in 2 tablespoons of olive oil. Once deep brown on one side flip over the chicken and place the pan in the hot oven. Cook for 30 minutes, or until the chicken reaches 165°. Allow the chicken to cool slightly before chopping.

Make the dressing by whisking together all of the ingredients.

In the bottom of a large bowl add the diced avocado. Add a little of the dressing and toss to prevent browning. Add the rest of the salad ingredients and toss together.