Nice and light and oh so good! This fast and fantastic summer salad is a great way to use up leftover chicken, but it’s good enough to make the chicken especially for such a delicious dish. It’s easy enough to poach 3 or more boneless chicken breast halves for 20 minutes or so in two cans of chicken broth, a little celery, carrot, and onion, a pinch of dried thyme and a bay leaf or two. Let the chicken cool, dice it up, and add it to the dressing. Ingredients are approximate, so feel free to experiment. εξαίσιος!*
GREEK CHICKEN SALAD
3-3½ cups cubed cooked chicken (3-4 boneless chicken breast halves)1 cup mayonnaise
1/2 cup plain low fat yogurt
1 8 oz. pkg. crumbled Feta cheese
1/4 cup chopped fresh parsley
2 Tbs. dried oregano
3 large garlic cloves, minced or put through a press
Salt and white pepper (optional - Feta can be salty)
Lettuce leaves
In a large mixing bowl, whisk together mayonnaise, yogurt, garlic, and oregano. Fold in feta cheese, chicken, and parsley. Cover and chill. Serve on lettuce leaves. Generously serves 4-6.
* εξαίσιος means 'scrumptious' in Greek. Still working on the pronunciation.
