Grilled Chicken & Peperoncini Salad
Makes 4 servings
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Cooking tools:
- Grill
- Grill brush
- Meat tenderizer
- Instant-read thermometer
- Whisk
- Mixing bowl
- Cutting board
- Chef's knife
- Plate
- Serving bowl
- Airtight container
Ingredients
- 20 oz organic boneless skinless chicken breast
- 1 tbsp extra-virgin olive oil
- 1 tsp sea salt
- u00bc tsp ground black pepper
- 1 tsp granulated garlic powder
- 1 tsp onion powder
- 1 tbsp lemon zest
- 1 tbsp Italian seasoning
- <b> For the Peperoncini Salad
- 4 cups romaine lettuce, chopped
- 1 u00bd cups cucumber, chopped
- 1 u00bd cups cherry tomatoes, halved
- u00bd cup red onion, chopped
- 1 cup canned chickpeas, drained and rinsed
- 1 cup sliced peperoncini, drained
- 1 cup fresh basil, chopped
- u00bc cup hemp hearts
- <b> For the Dressing
- 3 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- u00bd tsp sea salt
- u00bd tsp Dijon mustard
- 1 tbsp <a href='https://rxsugar.com/products/organic-liquid-sugar' target='new'>RxSugar Liquid Allulose
- 2 cloves garlic, minced
- u00bc cup Italian parsley, chopped
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