Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette.
Recipe: https://recipestripper.com/recipes/7d853a7d-6a73-4a57-9342-c44c52c2e726
Original source: https://www.halfbakedharvest.com/greek-chicken-chopped-salad/
Recipe image: https://www.halfbakedharvest.com/wp-content/uploads/2020/05/Greek-Chicken-Chopped-Salad-with-Lemon-Tahini-Vinaigrette-1.jpg

This simple Pan-seared Greek chicken salad is tossed together with greens, chickpeas, tomatoes, avocado, feta cheese, cucumbers, and a deliciously creamy, lemony tahini vinaigrette.
Yield: 4
Prep time: PT30M
Cook time: PT15M
Total time: PT45M

Ingredients
- 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
- 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
- 1/4 cup extra virgin olive oil
- 2 juice of 2 lemons (about 1/3 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

Instructions
1. In a bowl, combine the chicken, 2 tablespoons olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper flakes, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge
2. Meanwhile, make the croutons. Heat the olive oil in a small skillet over medium heat. When the oil shimmers, add the bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove from the heat and season with salt. Slide bread crumbs onto a plate. Wipe the skillet clean
3. Make the salad. Combine all ingredients in a large salad bowl, gently tossing to combine
4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper. Thin the vinaigrette as needed with 2-3 tablespoons water
5. Heat the same skillet use for the croutons over medium high heat. Add the chicken in a single layer and cook, stirring once or twice, until the chicken is cooked through, about 5-10 minutes
6. To the salad, add the chicken, croutons, and drizzle with the vinaigrette. Gently toss to combine. Once the salad has been tossed, serve immediately,