Mediterranean Chicken Salad Recipe
Place chicken in a resealable plastic bag.
Whisk oil, vinegar, 1 tbsp parsley, Dijon, oregano, lemon juice, garlic, sugar, salt and black pepper in a small bowl. Pour 1/2 cup oil mixture over chicken in bag. Massage marinade into chicken. Seal bag and refrigerate for 1 hour. (Reserve remainder of oil mixture for salad.)
Preheat barbecue to medium-high.
Oil grill. Barbecue chicken until an instant-read thermometer inserted into thickest part of breast reads 165°F, about 6 to 7 minutes per side. Remove chicken from grill and set aside to cool slightly.
Cut chicken into 1-in cubes and place in a large bowl. Add chick peas, tomatoes, Feta and remaining 1/4 cup parsley. Season with black pepper. Drizzle with reserved oil mixture. Gently toss to coat.
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Last updated: April 27th, 2021
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