Serves 3
Directions
- 1Add 3 cups cooked shredded or diced chicken breast to a large bowl. Add 1/2 finely diced red onion, 1/3 cup finely chopped Kalamata olives, 1/4 cup chopped sundried tomatoes (marinated in olive oil), 2 thinly sliced scallions, and a generous handful of fresh cilantro and mint.
- 2In a blender or food processor, add 1 cup plain Greek yogurt, 3 tbsp mayo, 2 garlic cloves, zest and juice of 1 large lemon, 1 tsp oregano, 1 tsp chili pepper flakes, salt, and black pepper. Process until smooth and creamy.
- 3Pour the dressing over the salad and toss everything together really well. Taste and adjust lemon, salt, or herbs however you like.
- 4Let it sit before serving.
Ingredients
- 3 cup chicken breast, cooked, shredded or diced
- 1/2 whole red onion, finely diced
- 1/3 cup kalamata olives, finely chopped
- 1/4 cup sundried tomatoes, chopped, marinated in olive oil
- 2 whole scallion, thinly sliced
- 1 handful fresh cilantro
- 1 handful fresh mint
- 1 cup plain greek yogurt
- 3 tbsp mayo
- 2 clove garlic
- 1 large lemon, zested and juiced
- 1 tsp oregano
- 1 tsp chili pepper flakes
- salt (optional)
- black pepper (optional)
Equipment
large bowlblenderfood processor
Tips
- Eat as is, over lettuce wraps or sourdough, or scoop it up with low-carb crackers.
- Letting it sit for 10-15 minutes before serving allows flavors to meld.
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