Grilled Balsamic Chicken Salad

- for the dressing mix the olive oil, balsamic, lemon juice, pepper, seasoning blend, and red pepper flakes in the bowl you’re going to use for the salad

- Thinly slice the red onion and add it to the dressing. Mix it till it’s fully coated, the acid will soften the flavor of the raw onion

- Add the chickpeas, cucumber, and parsley and mix. Let everything sit while you make your grill tray.

- Cover the chicken and bell pepper in the remaining olive oil and seasoning and grill everything on high till the chicken is 165 and the bell pepper is blackened on all sides

- Let the chicken and bell pepper rest 5 min before chopping

- Chop the chicken and bell pepper and add to the salad along with the chopped cherry tomatoes and feta. Mix everything together thoroughly and enjoy! It keeps well in the fridge for about 2-3 days in a sealed container.