Lemon Chicken Chopped Salad

Ingredients

• 1 Pound boneless skinless chicken breasts - 1 lb
• 6 Cup romaine lettuce, chopped - 6 cups, chopped
• 1 Cup cucumber, diced - 1 cup, diced
• 1.5 Cup cherry tomatoes, halved - 1 1/2 cups, halved
• 1 Can canned chickpeas, rinsed and drained - 1 (15-ounce) can, rinsed and drained
• 0.5 Cup feta cheese, crumbled - 1/2 cup, crumbled
• 1 Count lemon - 1 large, Zest and juice are used for the dressing.
• 3 Tablespoon olive oil - 3 tablespoons, Divided between the dressing and skillet cooking.
• 1 Teaspoon garlic powder - 1 teaspoon
• 0.75 Teaspoon kosher salt - 3/4 teaspoon, Divided between the dressing and chicken seasoning.
• 0.5 Teaspoon black pepper - 1/2 teaspoon, Divided between the dressing and chicken seasoning.

Instructions

1. Prep the fresh ingredients

   1. *Prep the fresh ingredients*: chop the romaine, dice the cucumber, halve the cherry tomatoes, rinse and drain the chickpeas, and *zest and juice the lemon*.

2. Whisk the dressing

   2. In a small bowl, *whisk the dressing* with the lemon juice, lemon zest, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until *well combined*.

3. Cut and season the chicken

   3. Pat the chicken dry, then *cut each breast horizontally into thin cutlets*; season both sides with the garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.

4. Cook the chicken

   4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat; *cook the chicken* for 3 to 4 minutes per side until *165°F in the thickest part*.

5. Rest and chop the chicken

   5. Transfer the chicken to a cutting board, *rest for 5 minutes*, then *chop into bite-size pieces*.

6. Assemble the salad

   6. In a large salad bowl, *combine the romaine, cucumber, tomatoes, chickpeas, and feta*; add the chopped chicken, drizzle with dressing, and *toss gently*.