Greek Chicken Salad

It's summer, and one of our go-to meals is chicken salad. It's great to have some made and ready to eat in the fridge.  Not wanting the typical mayo, celery, dried cherry version I decided on a new twist. I had some roasted chicken, tomatoes, feta, olives and more ready to go. The mint is coming up in the garden and I happened to have some fresh dill. This was quick and easy to put together. I used roasted chicken breasts, but a rotisserie chicken you pick up and the grocery is just perfect. Try this one, you'll be glad you did.

Greek Chicken Salad

Serves 6

2 1/2 c diced cooked chicken meat
4 roma tomatoes, seeded and cut into chunks
1 English cucumber, peeled and cut into chunks
1/2 small onion, sliced thin and soaked in cold water for 10 minutes
1/3 c. pitted Kalamata olives, halved
1/2 c. drained marinated artichoke hearts
4 oz. feta cheese, crumbled
2 T fresh mint chopped
2 T fresh dill
1/2 cup of your favorite vinaigrette, Greek or Italian
Salt and pepper to taste

Toss all ingredients together and allow flavors to combine for an hour or so, Keeps several days in the fridge. Enjoy Makes 7-8 cups.


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