Mediterranean Summer Salad with Goat Cheese Feta


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