Mediterranean Chicken Salad with Chickpeas and Avocado

Season the chicken breast slices with salt, pepper, and oregano.

In a skillet, cook the chicken breasts in a little olive oil for 4-5 minutes per side, until fully cooked. Let them rest, then slice them into strips.

Meanwhile, in a large bowl, combine the washed spinach/salad mix, diced cucumber, and halved cherry tomatoes.

Rinse the canned chickpeas and add them to the salad. Easy peasy!

Make the dressing: mix the remaining olive oil with the lemon juice. That's all there is to it!

Add the diced avocado and crumbled feta cheese to the salad. Yum!

Toss the salad with the dressing, then serve with the grilled chicken breast strips on top. You've nailed it!