It’s All Greek Chicken Salad to Me

It’s All Greek Chicken Salad to Me


It’s just as good with turkey, but I wasn’t sure about mixing Greece and turkey in the same title.

IT'S ALL GREEK CHICKEN SALAD TO ME
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Ingredients
  1. 1/2 cup low-fat Greek yogurt
  2. 2 tablespoons lemon juice
  3. 2 tablespoons fresh parsley, chopped
  4. 1/2 teaspoon kosher salt
  5. Freshly ground black pepper, to taste
  6. 1 pound chicken breast or thighs, grilled, torn and roughly chopped (can use rotisserie in a hurry)
  7. 1 small cucumber, peeled, seeded and chopped
  8. 1 Roma tomato, chopped
  9. 1/2 small red onion, finely chopped
  10. 1/2 cup Feta cheese
  11. 1/4 cup Kalamata olives, roughly chopped
Instructions
  1. Combine the yogurt, lemon, juice, parsley, salt and pepper in a medium mixing bowl.
  2. Add the chicken, cucumber, red onion, feta and olives and stir to coat.
  3. Refrigerate for at least one hour before serving. Store in the fridge for up to 3 days.
ALTON BROWN http://altonbrown.com/

5 Comments

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  1. 1
    Hilda

    Yum! The servings should be about four, according to weight of chicken. looks like they fixed the 1/2 cup notation. Chilling tonight for my daughter’s lunch for work tomorrow. Taste tested!

  2. 4
    Roger

    No, it’s just the recipe is 1/2 low fat Greek yogurt. Just mix the other ingredients, eyeball the volume, and shoot for that much yogurt. Simple.

  3. 5
    Jake

    –>|1/2 low-fat Greek yogurt
    That’s 1/2 cup, right? Not, like, half a gallon, or half the current world volume of low-fat Greek yogurt?

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