1Chop cucumbers, roasted red peppers, shallots, artichoke hearts, and cherry tomatoes.
2Combine extra virgin olive oil, paprika, oregano, lemon juice, and balsamic vinegar for the marinade.
3Let boneless, skinless chicken thighs marinate for at least 30 minutes.
4Cook the marinated chicken on medium heat for around 7 minutes on each side.
5Make the dressing by combining olive oil, lemon juice, mustard, honey, and salt.
6Mix together the chopped cucumbers, tomatoes, garbanzo beans, white beans, roasted red peppers, artichokes, avocado, pine nuts, feta, parsley, chicken, and the dressing.
7Store the salad in four to five containers for meal prep.
Ingredients
cucumbers, chopped
roasted red peppers, chopped
shallots, chopped
artichoke hearts, chopped
cherry tomatoes, chopped
extra virgin olive oil
paprika
oregano
lemon juice
balsamic vinegar
boneless, skinless chicken thighs
olive oil
lemon juice
mustard
honey
salt
garbanzo beans
white beans
avocado
pine nuts
feta
parsley
Tips
Don't worry if you don't have all the ingredients; it won't make or break the salad.
The salad tastes better as the days go on.
Feel free to eat it with a pita wrap, chips, or crackers.