A fresh, lighter variation on the usual creamy salads, this Greek Chicken Salad features the traditional ingredients of a Greek salad, tossed in an herby vinaigrette.
Greek Chicken Salad
2016-03-08 22:47:05
Makes 7 cups
Ingredients
- 3 cups chopped cooked chicken
- 1 pint grape tomatoes, halved
- 1 cup sliced fennel
- 1 cup chopped seedless cucumber
- 1 cup chopped green bell pepper
- 1 cup halved pitted kalamata olives
- Dill Vinaigrette (recipe follows)
- Halved pita rounds
- Green leaf lettuce
Instructions
- In a large bowl, stir together chicken and next 5 ingredients. Add Dill Vinaigrette, stirring to combine. Cover and refrigerate up to 3 days. Serve in pita halves with lettuce, if desired.
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Dill Vinaigrette
2016-03-08 22:48:18
Makes about 1 cup
Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon minced shallot
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh parsley
- 2 teaspoons honey
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- In a small bowl, whisk together all ingredients. Cover and refrigerate up to 3 days.
Paula Deen Magazine https://pauladeenmagazine.com/