Description
Change up your normal chicken salad with this version with fresh herbs and vegetables.
Scale
Ingredients
- 1/4 cup extra virgin olive oil
- 1 clove garlic, grated or finely chopped and pasted
- juice of 1 lemon
- 1 tablespoon white wine vinegar
- salt and pepper
- 1 cup reduced fat or fat free Greek yogurt
- a small handful each finely chopped dill, parsley and chives
- a few dashes hot sauce
- 1 rotisserie chicken, skin and bones discarded and meat shredded, or 1 pound cold cooked chicken, shredded or diced
- 1 small red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 1/3 seedless cucumber, chopped
- 2 ribs celery from the heart, thinly sliced on an angle
- 2 plum tomatoes, seeded and diced
- 4 flatbreads, warmed
Instructions
- In a large bowl, combine the olive oil, garlic, lemon juice and vinegar; season with salt and pepper. Stir in the yogurt, herbs and hot sauce. Add the chicken, bell pepper, onion, cucumber and celery; season with salt and pepper. Top the salad with the tomatoes and serve with the flatbreads.