“This salad is a hearty and spicy riff on the classic Greek villiage salad called Horiatiki.  With the addition of Harissa marinated chicken breast, and other yummy ingredients like garbanzo beans, bell pepper, and capers, it is sure to be one of your new week night favorites. “

Ingredients for 4 Dinner Salads:  
4 boneless skinless chicken breasts, cut into bite size cubes
1/4 cup Harissa flavored EVOO
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
salt & fresh cracked pepper to taste
1 medium bell pepper, large-diced
1 medium red onion, sliced in half-rounds
1 15oz can garbanzo beans, rinsed and drained
1 pint cherry tomatoes
1 cucumber, peeled and sliced
1/2 cup kalamata olives
1/2 lb premium feta cheese, cubed
1 head romaine lettuce, chopped
 
Salad Dressing Ingredients:
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 1/2 Tbsp capers
1/2 tsp dijon mustard
¼ cup Red Wine Vinegar
1/2 cup Island Olive Oil EVOO
Salt & Fresh Cracked Pepper to taste
 
Marinate the chicken with the Harissa EVOO, 2 cloves minced garlic, 1 tsp dried basil, 1tsp dried oregano, and salt and pepper. Set aside.
Distribute chopped romaine as the base layer for the salad in 4 large salad bowls or dishes.  Layer in the cucumber, peppers, tomatoes and red onion and garbanzo beans.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Add capers. Pour the vinaigrette evenly over the vegetables. Set aside while cooking the chicken to allow the flavors to blend.
Heat a skillet to medium – medium high heat and sauté the chicken until cooked through.
Add the chicken,  feta, and olives to the salad and enjoy!