Mediterranean Salad With Broiled Chicken

• FOR THE BROILED CHICKEN:
• 1-1/2 pound Boneless, Skinless, White-meat Organic Chicken (breasts, Cutlets, Or Tenders)
• 3 Tablespoons Olive Oil
• 3 cloves Garlic, Peeled And Minced (feel Free To Add More If Desired)
• 3 slices Lemon
• Sea Salt And Pepper
• FOR THE SALAD:
• 2 cups Baby Spinach
• 1/2 cups Sliced Roasted Red Peppers
• 1/2 cups Sliced Marinated Artichokes
• 1/4 cups Pitted Kalamata Olives
• 1 pint Grape Tomatoes
• FOR THE VINAIGRETTE:
• 4 Tablespoons Olive Oil
• 1 Tablespoon Balsamic Vinegar
• 2 Tablespoons Dijon Mustard
• 1 teaspoon Raw Honey

1. Put chicken on a rimmed baking sheet (or in a large plastic baggie) and toss with olive oil, garlic, lemon, and some salt and pepper. If you like, cover it and refrigerate for an hour or so to develop flavor (optional).
2. Preheat broiler.
3. Broil the chicken very quickly, turning once, cooking no more than 3-5 minutes on each side. To check for done-ness, use a thin blade knife and cut through the center. When done it should be white or slightly pink. Serve immediately or let it cool and refrigerate for later.
4. When ready to make salad, slice chicken into thin strips against the grain.
5. Whisk all vinaigrette ingredients together to make the dressing.
6. In a large bowl toss together the spinach, roasted red peppers, artichokes, olives, tomatoes, chicken, and the dressing. Serve!
7. Vegan options: Add chickpeas or white beans instead of chicken for a vegan protein option.

chicken, chicken, olive oil, garlic, lemon, salt, salad, spinach, red peppers, artichokes, ubc, grape tomatoes, vinaigrette, olive oil, balsamic vinegar, dijon mustard, honey

Taken from tastykitchen.com/recipes/salads/mediterranean-salad-with-broiled-chicken/ (may not work)