Ingredients:                                                                           Serves 6 as a main dish

• 3 large boneless, skinless chicken breasts (about 2 lbs)
•  2 bottles Salad Girl Lemony Herb Organic Dressing
• 1 Tbsp fresh rosemary, chopped
• 2 cups quick cooked basmati rice
• 1 C cucumber, diced
• 1 C multicolored cherry tomatoes, halved
• 1/2 C red bell pepper, chopped
• 1/2 C yellow bell pepper, chopped
• 1/3 C red onion, finely chopped
• 2 C baby spinach, chopped
• 1/2 C feta cheese, crumbled
• 1/4 C fresh herbs (mint, parsley, or dill), chopped
• 1/2 tsp fresh lemon zest

Marinate and Grill Chicken Breasts: In shallow bowl, combine chicken, 1 cup Salad Girl dressing, rosemary, salt & pepper. Marinate at least 30 minutes (up to 4 hours). Grill over medium-high heat 6–8 minutes per side. Remove from grill, place on tin foil, and drizzle with a bit of fresh Salad Girl Lemony Herb. Cover, let rest to cool 5 minutes. Save the juice, and cube chicken bite-sized pieces. Combine remaining juice in with 1/2 C Salad Girl Lemony Herb to pour over mixed salad.

Salad Prep: In a large bowl, mix rice, chicken cubes, chickpeas, cucumber, tomatoes, peppers, red onion, spinach, feta, and herbs, gently fold in the cubed grilled chicken. Drizzle with 1/3 cup Salad Girl Lemony Herb Dressing and grilled chicken juices, toss to coat. Add a squeeze of fresh lemon if desired, serve with

Serve with bowls of tzatziki and hummus, and a basket of warm naan bread. Garnish with lemon wedges and extra chopped herbs.