INGREDIENTS
2 boneless, skinless chicken breasts, roasted and cubed
1/3 cup red onion, finely chopped
1 cucumber, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2/3 cup kalamata olives, pitted and roughly chopped
1/2 cup feta
Kosher salt and freshly ground pepper, to taste
Dressing:
1 cup plain Greek yogurt
1/2 cup mayonnaise
1 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons fresh dill, minced
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
PREPARATION
In a small bowl, whisk together yogurt, mayonnaise and lemon juice, then stir in garlic, dill and oregano, salt and pepper.
In a large bowl, combine chicken, red onion, cucumber, bell peppers, olives and feta.
Pour dressing over salad and toss together, then taste and adjust seasoning, if needed.
Refrigerate for at least 15-20 minutes before serving.
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