Greek Chicken Slaw

In a bowl, combine chicken thighs with dijon mustard, honey, lemon juice, garlic powder, onion powder, and minced garlic. Mix well and let marinate for at least 15 minutes.

In a separate bowl, whisk together crumbled feta, olive oil, red wine vinegar, dijon mustard, dried rosemary, honey, garlic powder, onion powder, and a pinch of flaked salt to make the dressing.

In a large serving bowl, combine shaved green cabbage, diced cucumber, finely sliced spring onion, alfalfa, chopped snow peas, parsley, and mint.

Grill the marinated chicken thighs on a hot pan until cooked through, about 5-7 minutes on each side.

Slice the grilled chicken and add it to the salad. Pour the dressing over the top and toss everything together.