2 boneless skinless chicken breasts (6 to 8 ounces each)
1 tablespoon Dijon mustard
1 teaspoon honey
2 tablespoons freshly squeezed lemon juice (about half a lemon)
2 garlic cloves, peeled and crushed
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon canola oil
12 sturdy lettuce leaves, iceberg, bibb, butter, Boston and little gem work well
1 cup hummus
1/4 English hothouse cucumber, cut into thin strips
1/2 red or yellow bell pepper, seeded and cut into thin strips
1/4 cup fresh parsley leaves and tender stems
1 ounce feta cheese, crumbled
1/4 cup tahini sauce, or substitute your favorite salad dressing