Mediterranean Salad with Hummus Dressing

This warm and hearty salad is perfect for when you want a filling but light main salad!

Ingredients

1 large red bell pepper
1 medium red onion
Canola oil for spraying pan
1 lb (450 g) chicken tenders
2 tbsp (10 mL) Greek Rub
1 pkg (5 oz) mixed baby spinach, chard and kale greens (about 5 cups/1.25 L) (see Cook's Tip)
1 can (15 oz or 540 mL) unsalted cannellini beans, drained and rinsed
1 jar (7.5 oz or 170 mL) marinated artichoke heart quarters

Directions

In a small bowl, finely snip parsley with Professional Shears.
Juice lemon with Juicer to measure 2 tbsp (30 mL). Add juice, water, 2 tbsp (30 mL) of the parsley, hummus, salt and pepper to Measure, Mix & Pour®; mix until blended. Set aside.
Cut top off of bell pepper; remove seeds and veins with Scoop Loop™. Cut bell pepper and onion into thin strips.
Spray Executive Nonstick Double Burner Grill with oil using Kitchen Spritzer. Heat pan and Grill Press over medium heat 3-5 minutes. Sprinkle both sides of chicken with rub. Place chicken on one side and vegetables on other side of pan.
Cover chicken with Grill Press; cook 3-4 minutes per side or until internal temperature reaches 165°F (74°C). Remove chicken from pan to cutting board.
Drain artichokes reserving 2 tbsp (30 mL) of the marinade. Add artichokes, marinade, greens, beans and remaining parsley to pan with vegetables.
Cook 1-2 minutes or until greens begin to wilt, stirring occasionally. Using Slotted Turner, remove mixture to serving platter.
Slice chicken. Arrange chicken on platter with vegetables. Drizzle with dressing.