Lively Lemon Tossed Salad

• 3 tablespoons fresh lemon juice (1 medium lemon)
• 1 tablespoon extra-virgin olive oil
• 1/4 cup minced fresh mint
• 2 tablespoons minced fresh parsley
• 1 garlic clove, pressed
• 1/4 teaspoon freshly ground pepper
• 6 plum tomatoes, seeded and diced
• 1 green bell pepper, diced
• 1 purple onion, thinly sliced
• 1 avocado, peeled and cut into 1-inch cubes
• 1/2 cup sliced kalamata or ripe olives
• 4 ounces crumbled feta cheese
• Mixed salad greens

1. Rinse preserved lemon; remove pulp, and discard. Cut rind into 1/4-inch cubes.
2. Whisk together lemon juice and next 5 ingredients in a large bowl; add lemon rind, tomato, and next 5 ingredients, tossing to coat. Cover and chill 30 minutes. Serve over salad greens.
3. Double the lemon juice mixture, reserving half for tomato mixture. Place 4 skinned and boned chicken breast halves in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining half of lemon juice mixture over chicken. Cover or seal, and chill 20 minutes. Remove chciken from marinade, discarding marinade.
4. Cook chicken in a large nonstick skillet over medium-high heat 6 to 7 minutes on each side or until done. Serve with tomato mixture over lettuce.

lemon juice, extravirgin olive oil, fresh mint, parsley, garlic, freshly ground pepper, tomatoes, green bell pepper, purple onion, avocado, olives, feta cheese, salad greens

Taken from www.myrecipes.com/recipe/lively-lemon-tossed-salad (may not work)