Ingredients 
for the dressing 
1 cup fresh flat leaf parsley
1/2 cup fresh cilantro leaves
1/4 cup fresh oregano leaves
3 tablespoons red wine vinegar
3 garlic cloves
1/2 jalapeno 
salt and pepper
1/4 cup olive oil

for the salad 
olive oil 
1 1/2 pounds chicken tenders, cut in bite-sized chunks
1/4 cup chopped fresh dill
1 (10 ounce) can chickpeas, drained and rinsed
1 kirby cucumber, seeded and chopped
4 scallions, sliced
1 cup cherry tomatoes
1/2 cup crumbled feta cheese
1/4 lemon

Preparation
In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeno, 1/2 teaspoon salt, 1/4 teaspoon pepper.  Pulse to combine.  Drizzle in olive oil and process until dressing is slightly creamy but still coarse.  Transfer to a bowl and set aside.  

Note: This recipe makes more dressing than needed for the salad.  Store remaining dressing in a covered dish in the refrigerator for about a week.  Serve it on grilled steak, chicken, fish, or pork chops.

Heat a grill pan to medium high heat.  Add a small drizzle of olive oil and the chicken.  Cook for 5 – 8 minutes, stirring occasionally, until chicken is cooked through.  Transfer to a large bowl.  Toss with about 3 – 4 tablespoons of the dressing.  Add fresh dill, chickpeas, cucumber, scallions, tomatoes, and feta cheese.  Squeeze lemon over salad and toss to combine.  Add more dressing if you would like.  The salad can be served immediately or chilled.