Greek Chicken Salad with Lemon Herb Dressing

Greek Lemon Chicken

• 1.5 pounds chicken breast cut into bite-size chunks, boneless skinless
• lemon juice and zest of 1 lemon
• 2 Tablespoons olive oil
• 2-3 cloves garlic minced
• 2 tablespoons parsley minced, fresh
• 1 teaspoon EACH smoked paprika dried oregano, salt
• ½ teaspoon EACH red pepper flakes black pepper, dried mint (or dried dill or thyme)

For The Salad

• 2 cups romaine lettuce chopped
• 2 cucumber chopped, Persian
• 1 avocado pitted and chopped, peeled
• 1 cup tomatoes cut in half or quarters, cherry or grape
• 1/4 onion thinly sliced, red onion or small shallot
• 1/4 cup kalamata olives pitted
• 1/4 cup feta cheese crumbled or cubed

Lemon Herb Tahini dressing

• 3 Tablespoons extra virgin olive oil
• 3 Tablespoons lemon juice about 1 lemon
• 3 Tablespoons tahini
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon cilantro or parsley, finely minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• salt to taste
• black pepper to taste