Serves 2

For the dressing:

• 2 tbsp. lemon juice

• 2 tbsp. olive oil

• ¼ tsp. herbs de Provence

• 1 tsp. minced garlic

• 1 tbsp. apple cider vinegar

For the salad:

• 2 3/8 cups chicken breast, cooked, chopped

• ¼ cup feta cheese, crumbled

• 2 cups iceberg lettuce, chopped

• handful parsley, chopped

• handful basil, chopped

• 1 small red onion, finely chopped

• ¼ cucumber, chopped

• 6 cherry tomatoes, halved

• 10 black olives, sliced

• First prepare the dressing by mixing all the dressing ingredients together in a cup. Season to taste with salt and pepper.

Next, prepare and chop all the salad ingredients and place in a bowl. Pour over the dressing and mix well.

Divide between two bowls and serve.