For the Chicken Marinade

• 1.5 pounds boneless skinless chicken breasts, cut into bite-size chunks
• Juice & zest of 1 lemon
• 2 tablespoons olive oil
• 2-3 cloves garlic, minced
• 2 tablespoons fresh parsley, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon red pepper flakes
• ½ teaspoon black pepper
• ½ teaspoon dried mint (or dried dill or thyme)

For the Salad

• 2 cups romaine lettuce, chopped
• 2 Persian cucumbers, chopped
• 1 avocado, peeled, pitted, and chopped
• 1 cup cherry or grape tomatoes, halved or quartered
• ¼ red onion or small shallot, thinly sliced
• ¼ cup pitted Kalamata olives
• ¼ cup feta cheese, crumbled or cubed

For the Lemon Herb Tahini Dressing

• 3 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice (about 1 lemon)
• 3 tablespoons tahini
• 1 tablespoon balsamic vinegar
• 1 tablespoon finely minced cilantro (or parsley)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt & pepper, to taste