Greek Chicken Salad

By ccavaletti

Ingredients

• 3 c chopped cooked chicken
• 1 pint grape tomatoes, halved
• 1 c sliced fennel
• 1 c chopped seedless cucumber
• 1 c chopped green bell pepper
• 1 c halved pitted kalamata olives
• Halved pita rounds
• Green leaf lettuce
• Dill Vinaigrette
• 1/2 c olive oil
• 1/4 c red wine vinegar
• 1 Tbsp minced shallot
• 1 Tbsp minced fresh dill
• 1 Tbsp minced fresh parsley
• 2 tsp honey
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Details

Servings 7

Preparation

Step 1

*Greek Chicken Salad

In a large bowl, stir together chicken, tomatoes, fennel, cucumber, green bell peppers and olives.

Add Dill Vinaigrette, stirring to combine. Cover and refrigerate for up to 3 days.

Serve in pita halves with lettuce, if desired.

*Dill Vinaigrette

In a small bowl, whisk together all ingredients. Cover and refrigerate for up to 3 days.

From Cooking with Paula Deen, March/April 2014