Marinade

1. Combine all the "chicken" ingredients in a one gallon Ziploc bag or sealable glass container.
2. Mix until the chicken is completely coated.
3. Refrigerate and marinate overnight.

To Cook & Serve:

1. Heat a large skillet on medium high heat.
2. Lift the chicken pieces from the marinade and shake off any excess marinade. Place in hot skillet.
3. Pan-fry the breasts for 5 minutes on medium heat without moving.
4. Gently check if the chicken can be removed from the pan easily; if not, cook them for another minute or so.
5. Flip and cook for another 5 minutes. Then lower the heat to medium.
6. On the medium heat setting, flip the chicken one last time and continue cooking the chicken for a couple more minutes until it is cooked through. The internal temperature should be 165°F.
7. Once cooked, remove the chicken from the skillet and allow it to rest before slicing.
8. In a large serving bowl, arrange the mixed greens. Add halved grape tomatoes and drained chickpeas on top.
9. Drizzle the red wine vinaigrette over the salad and gently toss to combine.
10. Slice the rested pan-seared chicken and place it over the salad.
11. Sprinkle the shredded Idiazabal cheese on top of the salad.