Ingredients

The following ingredients have 4 Servings
  • 2 large boneless, skinless chicken breasts ((cut in half horizontally))
  • 2 Tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 8 cups romaine lettuce ((spinach or spring mix))
  • 2 tomatoes ((sliced or diced))
  • 1 cucumber ((chopped))
  • 1/2 red onion ((sliced or diced))
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup mayo ((or plain greek yogurt))
  • 2 Tablespoons plain Greek yogurt ((or mayo))
  • 3 Tablespoons extra virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic salt
  • 1 Tablespoon pure maple syrup ((or honey))

Instruction

  • Place the olive oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning, salt and pepper. 
  • Place the chicken into the pan. Cook for 5-6 minutes per side, or until cooked through the center. 
  • Once cooked, remove from the heat and slice into thin strips once slightly cooled.
  • Combine the mayo, greek yogurt, oil, vinegar, Italian seasoning, garlic salt and maple syrup in a small bowl. Whisk until combined. Salt and pepper, to taste. 
  • Layer the lettuce in one large bowl, or 4 individual bowls. Top with chicken, tomatoes, cucumber, red onion, feta and parsley. Add chickpeas and pita chips if desired. Drizzle over the dressing over the top of the salad and toss until combined.