Ingredients

For the Salad:
2 cups cooked chicken breast, chopped or shredded
1 large cucumber, diced
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1/3 cup kalamata olives, sliced
1/2 cup feta cheese, crumbled
2 cups chopped romaine or mixed greens
1/4 cup fresh parsley, chopped (optional)

For the Lemon Tahini Vinaigrette:
3 tablespoons tahini
2 tablespoons olive oil
3 tablespoons lemon juice (freshly squeezed)
1 tablespoon red wine vinegar
1 clove garlic, minced
1–2 teaspoons honey or maple syrup (to taste)
Salt and black pepper, to taste
2–3 tablespoons water, to thin

Instructions

Make the Dressing: In a small bowl or jar, whisk together tahini, olive oil, lemon juice, vinegar, garlic, and honey. Add water a little at a time until the dressing reaches a pourable consistency. Season with salt and pepper.
Assemble the Salad: In a large bowl, combine chicken, cucumber, tomatoes, bell pepper, onion, olives, feta, and greens. Toss gently.
Dress and Toss: Drizzle the lemon tahini vinaigrette over the salad and toss everything until well coated.

Serve: Garnish with fresh parsley if using, and serve immediately. Great on its own or with warm pita on the side.