Categories: Salad

Ingredients

• 2-4 cups shredded chicken
• 1 avocado, sliced
• 1/2 red onion, sliced
• 1/2 cup halved kalamata olives
• 1 12-ounce jar julienned sun dried tomatoes packed in oil, drained and gently rinsed
• 1/3 cup crumbled feta cheese
• 1/4 cup pine nuts (toasted, optional)
• Dressing
• 1/3 cup olive oil extra virgin recommended
• 1/2 cup plain Greek yogurt I use 0% fat
• 1/4 cup reduced fat mayo may sub extra Greek yogurt
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 1/2 teaspoon garlic powder
• 1 teaspoon dried dill or 1/4 cup chopped fresh dill
• 1/2 teaspoon sugar
• 1 tablespoon vinegar white wine vinegar recomended
• juice of 1/2 lemon

Directions

1. In a jar or bowl, combine all dressing ingredients. Whisk until well blended and set aside.
2. In a large bowl combine all salad ingredients. Pour dressing over the top, then toss well to combine. Serve immediately or cover tightly and store chilled up to 3 days.

Email to a friend | Print this recipe | Back