MEDITERRANEAN CHICKEN SALAD

For the dressing:

• 2 tbsp. lemon juice
• 2 tbsp. olive oil
• ¼ tsp. herbs de Provence
• 1 tsp. minced garlic
• 1 tbsp. apple cider vinegar

For the salad:

• 2 3/8 cups (300g) chicken breast, cooked, chopped
• ¼ cup (30g) feta cheese, crumbled
• 2 cups (150g) iceberg lettuce, chopped
• handful parsley, chopped
• handful basil, chopped
• 1 small red onion, finely chopped
• ¼ cucumber, chopped
• 6 cherry tomatoes, halved
• 10 black olives, sliced