Ingredients:
2 boneless, skinless chicken breasts
Sea salt
1 medium cucumber, thinly sliced
4 scallions, minced (white and light green parts only)
3-5 radishes, sliced thinly
1 1/2 cups cooked chickpeas (rinsed and drained if from a can)
1/3 cup of fresh pesto (recipe here)
Juice from 1 lemon
Ground black pepper
Parmesan-like cheese for grating
Crushed red pepper flakes
1/4 cup toasted nuts (pine or sunflower work well)
Minced basil for topping

Directions:
1. Place the chicken breasts in a pan with water covering them by a few inches. Salt generously and bring to a boil, then reduce to a simmer until fully cooked (9-12 minutes depending on size). Once cooked, drain and set aside to cool.

2. Once cool enough to handle, shred the chicken with a fork. Add to a large bowl and toss it with the chopped vegetables, chickpeas, pesto, and lemon juice.

3. Season to taste with plenty of salt, pepper, and red pepper flakes.

4. Serve topped with Parmesan, nuts, and basil.