2 Sanderson Farms Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create four fillets
2 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1/2 teaspoon paprika
1 teaspoon oregano
3 (15-ounce) cans chick peas, drained
8 tablespoons olive oil, divided
6 tablespoons lemon juice
¼ teaspoon cumin
¼ cup diced red onion, ¼"
2 cups seedless cucumber, peeled, ¼" sliced and quartered
1 (10-ounce) package cherry tomatoes, quartered
1 (2.25-ounce) can sliced ripe black olives, drained
Feta cheese
1. Mix 1 teaspoon salt, 1/2 teaspoon black pepper, paprika and oregano in a small bowl. Season chicken and set aside.
2. In a large bowl, mix chick peas, 5 tablespoons olive oil, lemon juice, cumin, red onion, cucumber, tomatoes, black olives, 1 teaspoon salt and ¼ teaspoon black pepper. Set aside.
3. Heat 3 tablespoons olive oil in a 12-inch skillet over medium high heat. Add chicken breast fillets. Cook 4 to 5 minutes per side or until internal temperature reaches 165°F. Remove chicken from skillet and cut into 1-inch pieces.
4. Add cooked chicken to chick pea mixture. Mix well.
5. Add feta cheese. Mix well.
6. Refrigerate overnight for best flavor.
Yield: 6 servings.