Summer Chop Salad

Troy & I eat some version of a chop salad almost every day in the summer time (also coined my seattle salad from our summer in seattle last year). The idea is to combine fresh veggies, chicken, beans, feta, whatever's on hand, with a light lemony or really any kind of vinaigrette for a quick & savory salad, nice for lunch. Adaptations & variations are welcome :) This one came about after we grilled lemon Dijon chicken.

Ingredients:

• 1 grilled lemon dijon chicken breast, diced finely
  
• 4 red romaine lettuce leaves, chopped finely
  
• 1 cup of garbanzo beans
• 1/2 diced red onion
• 1/2 cup diced celery
• 1/2 cup diced cucumber
  
• 1/2 cup diced red bell pepper (roast red pepper works, too)
• 1/2 cup diced grape tomatoes
• 4 oz cubed feta cheese
  
• 1/3 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 Tbs Dijon mustard
• 1 minced clove of garlic
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• *anything else you want to thrown in; would be nice with grilled focaccia bread!
  

Preparation:

This ones super easy - I simply combine the veggies/protein, etc in a bowl, then combine the vinaigrette in a smaller bowl and whisk with a fork until emulsified. Drizzle the vinaigrette over the chicken/veggies, etc. Sprinkle in the feta, lightly toss & enjoy with grilled focaccia bread.