Ingredients

6-8 Maple Leaf Prime Raised Without Antibiotics Boneless, Skinless Chicken Thighs

1 796 gr can Chickpeas, drained and rinsed

1 255 gr package Longo’s Seriously Sweet Grape Tomatoes, halved

1 580 gr jar Longo’s Grilled and Marinated Artichoke Hearts, drained

4 cups (1 L) Shredded romaine lettuce

¾ cup (180 mL) Feta, diced

2 tbsp (30 mL) Longo’s Honey Mustard

1 tbsp (15 mL) Honey

Salt

Pepper

2 tbsp (30 mL) Longo’s Sicilian Extra Virgin Olive Oil

3 ½ tbsp (52 mL) Longo’s Apple Cider Vinegar

1 tbsp (15 mL) White balsamic vinegar

1 ½ tbsp (22 mL) Vegetable seasoning

Directions

Preheat one side of grill to medium high heat.

Place chicken in a large bowl. Add honey mustard and honey, season with salt and pepper. Using your hands, massage marinade into meat. Set aside.

In a large bowl place chickpeas, tomatoes, artichokes, olives and feta. Sprinkle vegetable seasoning over top followed by oil and vinegars. Toss well to coat.

Cover with plastic wrap and chill.

Grill chicken thighs about 1 to 2 minutes per side and transfer to alternate side of grill with no heat. Close BBQ lid and allow the alternate heat to cook chicken through, about 10 to 15 minutes or until an internal temperature of 165 degrees is reached. Allow chicken to rest and cool.

Arrange arugula onto a large platter. Spoon artichoke salad over top. Arrange chicken thighs over top and pour any remaining juices over top. Finish with a sprinkle of sea salt.

Tips:
You can make the salad up to two days ahead of time and refrigerate.