Place 1 pound of boneless skinless chicken breasts (or thighs) in a large ziplock bag. Whisk together 1/2 cup of hummus, 1/4 cup plain yogurt, 2 tablespoons olive oil, and 1/4 teaspoon sea salt in a small bowl. Pour this mixture into the bag with the chicken and close the bag. Smoosh the chicken around to be sure everything is covered in marinade (note: the marinade will be very thick). Allow chicken to marinate overnight or at least 4 hours.

Preheat your grill to medium high. Place chicken breasts on the grill, keeping as much of the marinade on the chicken as possible. Grill until char marks are made, about 4 minutes. Flip to the other side and continue grilling until internal temperature reaches 155 to 160 degrees F, about another 3 minutes.

Place grilled chicken on a cutting board and slice into strips.

In a small bowl, whisk together the ingredients for the dressing.

Add all ingredients for the salad to a large serving bowl and toss together with desired amount of humus-salsa dressing. Serve with grilled chicken and enjoy!