From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Mediterranean Chicken Salad.
Ingredients3 Cups grilled or cooked chicken breast1 1/2 ea tomatoes chopped1 C artichoke hearts, rinsed, drained and quartered 1/2 C feta cheese crumbles 1/2 C kalamata olives1/3 C cucumber, peeled and seeded, chopped 1/4 C red onion, finely chopped4 each wheat pita bread2 cups romaine lettuce, chopped
Dressing 1/4 C extra virgin olive oil2 Tblspn tarragon vinegar1 Tblspn fresh tarragon, minced1 1/2 tsp fresh lemon juice1 1/2 tsp Dijon mustardKosher salt and McCormick crack black pepper
PreparationIn a large bowl mix the chicken, olives, vegetables with the exception of the romaine. In a small bowl whisk together the olive oil, vinegar, tarragon, lemon juice, mustard and season with kosher salt and pepper. Refrigerate for up to overnight to let the flavors marry.
Stuff a wheat pita with romaine lettuce, top with the salad mixture feta cheese for a cool and flavorful summer time meal. Or place the chopped romaine on a plate, top with chicken salad mixture and feta cheese, topped with some coarse ground black pepper!