La Scala Inspired Bean Salad with Lemon Dijon Grilled Chicken

0 In a bowl, whisk together olive oil, lemon juice and zest, Dijon mustard, minced garlic, onion powder, garlic powder, oregano, Italian seasoning, salt, and pepper.
1 Add chicken breasts and toss to coat evenly.
2 Heat a grill pan or skillet over medium heat. Cook chicken for 5–7 minutes per side, or until fully cooked and golden. Check internal temperature: chicken is done when it reaches 165°F (74°C).
3 Remove from heat and let rest for 5 minutes, then slice or chop. Set aside. 
4 In a bowl or jar, combine olive oil, red wine vinegar, minced garlic, lemon juice and zest, Dijon mustard, honey, salt, and pepper.
5 Whisk until emulsified, then stir in grated parmesan. Adjust seasoning and season as necessary. Set aside. 
6 In a large bowl, add chickpeas, cannellini beans, bocconcini, pepperoncinis, tomatoes, cucumber, parsley, basil, sun-dried tomatoes, olives, artichokes, and shallot.
7 Pour dressing over the salad and toss until well combined.
8 Finish with grated parmesan and gently fold in sliced chicken