Categories: Salad
Ingredients
- 1/2 cup walnuts
- 1 rotisserie chicken
- 1 cup Greek yogurt
- 1/2 cup mixed fresh herbs (such as flat-leaf parsley, dill and chives), finely chopped
- 1 lemon, juiced
- 2 tbsp. olive oil
- 2 garlic cloves, grated or pasted
- 1 tsp dried oregano, lightly crushed in your palm
- A few dashes of Tabasco
- Salt and pepper
- 1/3 seedless cucumber, chopped
- 1 cup feta, drained and crumbled
- 2 stalks celery from the heart with leafy tops, finely chopped
- 1/2 red onion, finely chopped
- 10 to 12 cherry tomatoes, quartered
- Sliced pepperoncini, for garnish
- Romaine, if serving the salad in lettuce cups
- Pita breads plus chopped crisp lettuce, if serving the salad in sandwiches
Directions
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In a small skillet, toast the nuts over medium heat, stirring often, until fragrant and browned, 3 to 5 minutes. Transfer to a cutting board and let cool. Coarsely chop the nuts.
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Shred or chop the chicken into bite-size pieces.
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In a large bowl, whisk the yogurt, herbs, lemon juice, oil, garlic, oregano, and hot sauce. Season the dressing with salt and pepper. Mix in the cucumber, feta, celery, onion, tomatoes and chicken. Season the chicken salad.
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Arrange the salad on a platter or in a large shallow bowl. Top with the nuts, sliced pepperoncini, and olives. Serve the salad with piles of lettuce leaves for lettuce cups or with pitas and chopped lettuce for sandwiches.