Ingredients:

• 1 lb boneless, skinless chicken breast
• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 cucumber, ⁢diced
• 1/2 red onion, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted​ and sliced
• 4 oz‌ feta ‌cheese, crumbled
• 1/4 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1⁢ tsp Dijon mustard
• 1 garlic clove, minced
• Salt and black pepper, to taste

Instructions:

1. Preheat a grill, grill pan, or oven to 375°F.
2. Season the chicken ⁣breasts with ‍salt and ​black pepper.
3. Grill, pan-fry‍ or bake the chicken breasts for 15-20 minutes or until cooked ‍through. Let cool for 5 minutes before slicing thinly.
4. In a large bowl, combine the sliced chicken, chickpeas, red bell pepper, cucumber,​ red onion, cherry tomatoes, Kalamata olives, and feta cheese.
5. In ‍a ⁢small mixing bowl, make the dressing by whisking together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.
6. Pour ​the dressing over the salad and toss well to coat.
7. Top the salad with chopped fresh parsley.
8. Refrigerate for 30 minutes before serving to allow the ‌flavors to meld.
9. Enjoy!