| For the dressing: | |
| ½ | cup plain nonfat yogurt |
| ¼ | cup buttermilk |
| 1 | Tbsp fresh lemon juice |
| 1 | tsp capers, chopped |
| ¼ | tsp agave nectar |
| ½ | tsp rice vinegar |
| ½ | tsp Dijon mustard |
| 1 | Tbsp chopped fresh flat-leaf parsley |
| ¼ | tsp fresh black pepper, or to taste |
| For the salad: | |
| 2 | cups diced cooked chicken breast (I use rotisserie chicken from the grocery store) |
| 1 | avocado, peeled and diced |
| ½ | large green bell pepper, diced |
| ½ | cup diced cucumber |
| 2-3 | plum tomatoes, diced, or ¾ cup of cherry tomatoes |
| Handful of black olives, cut in half | |
| Fresh dill weed (2 Tbsp chopped, plus extra for garnish) | |
| ½ | cup crumbled feta cheese |
In a small bowl, whisk together all of the dressing ingredients, and set aside.
Meanwhile, add the chicken, avocado, cucumber, green pepper, cucumber, tomatoes and olives to a mixing bowl. Toss in a few tablespoons of chopped dill, and as much of the dressing as you like. Stir everything well, then fold in the feta cheese.
Serve at room temperature, garnished with additional dill fronds.