Ingredients
Method
- In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, pepper, and optional sweetener. Whisk or shake until emulsified.
- Wash and dry mixed greens. Prepare vegetables: halve cherry tomatoes, dice cucumber and bell pepper, thinly slice red onion, and chop parsley and dill.
- In a large mixing bowl, combine all prepped vegetables, shredded chicken, and drained chickpeas.
- Pour half to three-quarters of the dressing over the salad and toss gently until evenly coated. Add more dressing if needed.
- Top with crumbled feta cheese and fresh herbs. Toss gently again before serving.
Notes
Ensure greens are dried before adding dressing to avoid sogginess. Store dressing separately if preparing for meal prep. Serve immediately for best texture.
