Skinny Greek Bitch Meal: Lemon Chicken Greek Salad with Roasted Red Pepper Hummus

I have a few friends that are on a carb free/sugar free diet, and I'm constantly on a carb free diet..hahah.  This is a great salad, topped with homemade hummus for extra protein.  It is a good idea to keep a batch of hummus just laying around and dip carrots, celery and cucumber slices into it..for a no carb snack.  Its so easy to  make and so much better for you without all the preservatives and crap that is in the packaged kind.  You can make the hummus plain, herbed, artichoke, garlic..whatever flavor you want.
  So enjoy skinny bitch, Greek style.

Lemon Chicken Greek Salad with Roasted Red Pepper Hummus

Lemon Chicken Greek Salad:
Serves 4

1 lb chicken breast fillets  (free roaming happy chickens only please!)

1 cup feta cheese

A big crunchy bunch of romaine lettuce

1 cucumber sliced

cherry tomatoes-halved

1/4 cup Greek olives-halved

1/2 red fine diced red onion

4 stalks celery chopped

1 cup artichoke hearts-halved

1 red pepper julienned

Juice and zest of 1 lemon

3 T olive oil

Sea Salt

Pepper


Dressing:

Juice and zest from 1 lemon

3 T champagne or white wine vinegar

1/4 cup olive oil

Sea Salt

Pepper

Roasted Red Pepper Hummus:

1 roasted red pepper-peeled

1 clove of garlic

1 T tahini

2 cups garbanzo beans (canned, organic ones are cool)

1/4 cup lemon juice

1 t lemon zest

1/4 cup olive oil

2 T water

Sea Salt

Pepper

Season the chicken pieces with salt and pepper.  Cook them in the 3 T of olive oil, lemon juice and lemon zest for about 5 minutes on each side.  Set aside.

Chop the Romain lettuce and prepare the other veggies.  Put them in a huge salad bowl with olives and artichoke hearts. 

For the dressing- mix the lemon juice, zest, and vinegar in a small bowl.  While whisking, stream in the olive oil until emulsified.  Season with salt and pepper to taste.

Slice the red pepper in half and seed it.  Place in broiler, skin up for 10 minutes.  Let cool and peel the skin off, the pepper is done for sure when the skin is blackened and peels off easily. 

Drain the garbanzo beans and rinse them off.  Put them in a food processor with lemon juice, zest, tahini, garlic clove and the roasted red pepper.  Mix it on high, and stream in the olive oil and water.  Blend until your preferred consistency.  I blend the heck out of mine cause I like it smooth.  Season with salt and pepper to taste.  Chill in fridge before serving.  You can do this in a blender, but you may have to do it in batches.

Toss the salad with dressing and top with feta cheese, lemon chicken and a dollop of hummus. 

Refreshing, healthy and easy!  Don't forget to make extra hummus!  It stays good in the fridge for a week.  Helping women around the world become more of a skinny bitch day by day...

-Domesticated Peacock