Chargrilled Chicken And Cranberry Salad - cooking recipe

Ingredients

3 tbsp olive oil
1 None lemon, peel finely grated and lemon juiced
2 tsp ground cumin
1 lb boneless skinless chicken breasts, halved
1 head baby Romaine lettuce, leaves torn
1 can (15 oz) chickpeas, drained and rinsed
6 oz green beans, trimmed, sliced and blanched
1 cup crumbled feta cheese
1/4 cup dried cranberries
2 tbsp pine nuts

Preparation

Combine 1 tbsp of the oil, lemon peel, 1 tbsp of the lemon juice and cumin in a shallow dish. Season to taste and mix well. Add chicken; turn to coat. Let stand 10 mins to marinate.
Preheat a grill pan on high heat. Cook chicken 2-3 mins each side, until just cooked through and grill marks appear. Remove from heat. Cover loosely with foil. Let stand 5 mins, then slice thinly.
Combine lettuce, chickpeas, beans, feta, cranberries and pine nuts in large salad bowl.
Whisk remaining 2 tbsp oil and remaining lemon juice in a small bowl. Season. Drizzle 1/2 over salad; toss well. Top with chicken and drizzle with remaining dressing.