1. In a medium bowl, add the Greek yogurt, olive oil, balsamic vinegar, garlic, dijon mustard and BeeMaid Raw Honey. Season with salt and pepper to taste then mixt with a spoon to combine. Store in the fridge until ready to use.
2. Cook your brown rice based on package direcitons. Add cooked rice, soy sauce, chili crisp and olive oil in a large bowl, season with salt and mix together. Spread the rice evenly onto a baking sheet and bake in the oven for 20 minutes at 400F or until rice turns crispy.
3. In a large salad bowl, add the lettuce, chickpeas, chicken, tomato, avocado, pepper, feta, artichoke hearts, olives, nuts and crispy rice. When ready to serve, pour the salad dressing over top. Mix and enjoy!
(Recipe Courtesy of Double.Dose.Of.Vitamin.C)