The perfect summer side – lemony chicken veggie salad

Summer salads are one of my favorite dishes to serve right now for supper, and this one pleases all palates. Made from smoky grilled chicken breasts, chickpeas, crunchy summer veggies, feta cheese, fresh herbs and a homemade lemon-garlic dressing, it’s got the right amount of crunch, tang and substance to merit top billing on the weekly menu. Olive oil, lemon juice, garlic and mint give it a delectable Mediterranean flavor, but the best part is its flexibility.

Change out radishes for red peppers, chicken breast for smoked tofu or grilled shrimp and cucumbers for carrots or celery. Or add pistachios, walnuts, summer squash or avocado. This one doesn’t disappoint.

Serves 4-6

Ingredients
1 cup chopped grilled or cooked chicken breast
1 can chick peas, drained
1 cup chopped cucumbers
1 cup chopped tomatoes
1/3 cup chopped radishes
1 cup crumbled feta cheese
3 tablespoons chopped fresh basil, mint and chives

Assemble the salad ingredients into a bowl. Toss with dressing (recipe follows) and let sit 4-6 hours. Serve over butter lettuce or in cabbage leaf cups.

Lemon-Garlic Dressing:
1/3 cup fresh lemon juice
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1/2 teaspoon salt
fresh cracked black pepper

Blend first three ingredients, then slowly add olive oil while whisking briskly. Add salt and pepper and whisk well. Taste and adjust seasonings.