Adapted from:





  1. In a bowl, combine the chicken, 2 tablespoons olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper flakes, and a large pinch of salt. Marinate for a minimum of 15 minutes or up to overnight in the fridge.
  2. Make the salad. Combine all ingredients (except croutons, if using) in a large salad bowl, gently tossing to combine.
  3. To make the vinaigrette. Combine all ingredients in a glass jar or bowl and shake (or whisk) until completely smooth. (Can also be made in a small blender or food processor). Taste and adjust the salt and pepper. 
  4. Heat a skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until the chicken is cooked through, about 5-10 minutes. 
  5. To the salad, add the chicken, croutons (optional), and drizzle with the vinaigrette. Gently toss to combine. Once the salad has been tossed, serve immediately.