SALAD

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3-4 Persian cucumbers, chopped

2 cups cherry tomatoes, halved

1 cup roasted red peppers, chopped

1 cup artichoke hearts, chopped

2 avocados, diced

1 can cannellini beans, rinsed and drained

1 can chickpeas (garbanzo beans), rinsed and drained

¼ cup pine nuts (optional)

½ cup feta cheese, crumbled

Fresh parsley, chopped

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CHICKEN + MARINADE

½ cup extra virgin olive oil

2 tbsp balsamic vinegar

2 tbsp lemon juice

1 tbsp dried oregano

½ tbsp smoked paprika

2 cloves garlic, minced

1 lb boneless, skinless chicken thighs

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SHALLOT DRESSING

1 shallot, minced

½ cup olive oil

2 tbsp lemon juice

2 tsp Dijon mustard

1 tbsp honey

Salt and pepper, to taste

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1. In a bowl, combine ½ cup EVOO, balsamic vinegar, lemon juice, oregano, smoked paprika, and minced garlic. Place the chicken thighs in the marinade and let sit for at least 30 minutes (or up to 2 hours in the fridge).

2. While the chicken marinates, chop the cucumbers, roasted red peppers, shallot, artichoke hearts, and halve the cherry tomatoes.

3. Heat a skillet over medium heat. Cook the marinated chicken for about 7 minutes on each side, or until fully cooked and browned. Remove from heat and allow to cool slightly before slicing into bite-sized pieces.

4. In a small bowl, whisk together the shallots, olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.

5. In a large salad bowl, combine the chopped cucumbers, tomatoes, roasted red peppers, artichokes, avocado, cannellini beans, chickpeas, pine nuts (if using), feta, and parsley. Add the sliced chicken and drizzle with the dressing.

6. Gently toss everything together to coat with the dressing. Divide into containers for easy lunches throughout the week, or serve immediately.