|¼||cup lemon-garlic vinaigrette|
|¼||cup Greek yogurt|
|2||romaine hearts, chopped|
|1||pint cherry tomatoes, halved or
|1||can (15 ounces) chickpeas, drained and rinsed|
|½||red onion, thinly sliced|
|1||cup canned artichoke hearts,
|½||cup pitted Kalamata olives, halved|
|Salt and pepper, to taste|
|½||cup crumbled feta|
1. In a small bowl, whisk together the lemon-garlic vinaigrette and yogurt.
2. Remove chicken from the skewer and cut the meat into slices.
3. In a large bowl, combine chicken, romaine, cucumber, tomatoes, chickpeas, red onion, artichokes, olives, salt, and pepper. Toss with dressing to coat well. Taste for seasoning, and add more salt and pepper, if you like.
4. Divide among 4 bowls, and sprinkle with feta.
Karoline Boehm Goodnick