First, you're going to make the marinade. This marinade can be used a few different ways throughout the recipe. Combine all of the marinade ingredients in a bowl and whisk together.

Place the chicken breasts in a large ziplock bag. Pour about half of the marinade (enough to coat the chicken nicely) into the bag. Place it in the refrigerator and marinade for up to one hour.

Now, you’re going to roast the chickpeas so that the salad has some crunch. (These can be made ahead of time, if you’d like). Heat the oven to 400F. Drain the chickpeas and pat dry.

Pour the chickpeas on to a sheet tray. Drizzle about 1 tablespoon of the marinade onto the chickpeas and gently mix them on the tray so they are evenly coated.

Roast the chickpeas for 20-30 minutes, or until they are crispy.

Remove from the oven and allow them to cool. If you are making them ahead of time, they can be stored at room temperature in an airtight container.

While the chickpeas are roasting, you can make the creamy dill dressing. Combine all of the ingredients in a small bowl and whisk together.

You want the dressing to be able to drizzle over the top of your salad. You can use a few things to thin it out. One being the marinade. Simply pour a small amount in and mix together until you have reached your desired drizzle-like consistency. Another option is you could use the liquids leftover from your drained items (chickpeas, artichoke hearts or olives). A third option is to use dill pickle juice (this is a great way to enhance the tangy dill flavor!). The less flavorful option would be to simply use water.

Next, grill the chicken. Preheat a grill to medium-high heat. Make sure that the grill is well seasoned. If it’s not, simply brush some extra olive oil on the grill plates as it heats up.

Remove the chicken from the ziplock bag and let any excess marinade drain off. Throw away the bag and marinade.

Place the chicken breasts on the grill and cook on each side for about 6-8 minutes or until they are cooked through.

Remove the chicken from the grill and place on a cutting board. Let the chicken rest for a few minutes before slicing it.

While the chicken rests, you can put together the rest of the salad ingredients. In a large bowl, toss together the romaine lettuce, artichoke hearts, cucumbers, olives, tomato halves, and red onion.

Pour a small amount of the marinade over all of the ingredients and gently toss to coat.

Now, slice the chicken breasts, against the grain, into ½” strips. Divide into four equal portions.

Plate the salad greens on to four separate bowls or plates.

Shingle the chicken on top of the greens. Sprinkle the chickpeas, feta, and dill evenly on top of the salads.

Drizzle the creamy dill dressing over everything and serve immediately.