Mediterranean Chicken Salad with Jalapeno Poblano Hot Sauce

Directions

1. In a large skillet, heat a drizzle of olive oil over medium heat. Add the chicken breast pieces and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes, stirring occasionally. The chicken should reach an internal temperature of 165°F (75°C).

2. Remove the skillet from heat and let the chicken cool for a few minutes.

3. In a large mixing bowl, combine the garbanzo beans, diced cucumber, onion, halved cherry tomatoes, halved kalamata olives, crumbled feta cheese, arugula and chopped parsley. Stir gently to combine the ingredients.

4. In a small bowl, whisk together the ground cumin, olive oil, freshly squeezed lemon juice, and Gindo's Jalapeno Poblano Hot Sauce until well blended. This will be your dressing.

5. Add the cooked chicken to the mixing bowl with the other salad ingredients. Pour the dressing over the salad and toss everything together until evenly coated.

6. Taste and adjust seasoning with salt, pepper, or additional lemon juice if desired.

7. Serve immediately or divide into meal prep containers for lunches throughout the week. This salad can be stored in the refrigerator for up to 3 days.