2 pre-grilled chicken breasts, diced*
1 head romaine lettuce, chopped
1 cucumber, diced
1 pint cherry tomatoes, chopped
1/4 cup fresh basil, cut into thin ribbons
1/2 small red onion, finely chopped
1/2 cup Kalamata olives, pitted
2 TB. Ume plum vinegar
1 TB. apple cider vinegar
1 TB olive oil
1 tsp. honey
Zest of 2 lemons
Juice of half a lemon
1/2 cup goat feta cheese**
Sea salt and black pepper, to taste
In a large salad bowl, add chicken*, romaine, cucumber, tomatoes, basil, onion and olives. Toss and set aside.
In a small bowl, whisk together vinegars, olive oil, honey, zest and lemon juice.
Pour dressing over salad and toss to combine. Season with salt and pepper if desired.
Refrigerate for 5-10 minutes to allow the flavors to develop. Top with goat cheese feta**.
*Variation: Plant lovers can skip the grilled chicken in place of 1 can garbanzo beans, rinsed.
**Not a goat cheese fan? Try Cashew “Feta” Cheese by Conscious Cleanse