Grilled Chicken Greek Salad

Ingredients

• 3 tablespoons lemon juice, divided
• 3 tablespoons olive oil, divided
• 1 tablespoon minced garlic, divided
• 1 teaspoon kosher salt, divided
• 1 teaspoon pepper, divided
• 1 1/2 teaspoons ground cumin, divided
• 2 boned, skinned chicken breast halves (1 lb. total)
• 2 tablespoons tahini (sesame paste)
• 2 cans (15 oz. each) chickpeas, drained and rinsed
• 2 tomatoes, chopped
• 1/2 red onion, thinly sliced
• 1/2 sliced red bell pepper
• 1 cup flat-leaf parsley
• 6 ounces crumbled goat's-milk feta cheese

Preparation

1. 1. Heat grill to high (450° to 550°). Mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic, and 1/2 tsp. each salt, pepper, and cumin in a medium bowl. Add chicken and turn to coat.
2. 2. Grill chicken, turning once, until cooked through and browned, about 10 minutes. Let rest, covered, 5 minutes.
3. 3. Whisk together remaining 2 tbsp. each lemon juice and oil, 2 tsp. garlic, 1/2 tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl. Add chickpeas, tomatoes, onion, and bell pepper and toss to coat. Divide among 4 plates. Slice chicken and set on top. Sprinkle salads with parsley and cheese.
4. Note: Nutritional analysis is per serving.