Sumac Chicken Avocado Feta Salad

In a cast iron, heat up 1-2 tbsp olive oil on medium heat. Add chicken, and season with a generous portion of sumac, a sprinkle of aleppo pepper, and some salt and pepper. Cover, and cook for 5-7 minutes on one side. Flip, season with everything again, cover, and cook for approximately 7 minutes longer (cook time may differ depending on size of chicken breast). Let rest for 5 minutes once it's cooked all the way through, and then dice.

While chicken is cooking, add your carrot ribbons to the white vinegar and let marinate. Char your pepper over the stove on medium heat by placing pepper directly over the flame. Rotate using tongs, and cook until entire pepper is charred. Let cool, and then carefully scrape the black parts off the pepper using your hands, and dice.

Add greens to a bowl, along with diced peppers, chicken, and avocado, marinated carrots, feta, pumpkin seeds, parsley, and dill. Prepare dressing by mixing together mustard, olive oil, and balsamic vinegar in a bowl. Toss the salad in the dressing, and serve.