Good Life, Good Food: Mediterranean Chicken Salad

Chef Bud Andersen appears on Pronews 7 Daybreak each Monday morning!

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for

Mediterranean Chicken Salad.

3 Cups grilled or cooked chicken breast

1 ½ ea tomatoes chopped

1 C artichoke hearts, rinsed, drained and quartered

½ C feta cheese crumbles

½ C kalamata olives

1/3 C cucumber, peeled and seeded, chopped

¼ C red onion, finely chopped

4 each wheat pita bread

2 cups romaine lettuce, chopped

¼ C extra virgin olive oil

2 Tblspn tarragon vinegar

1 Tblspn fresh tarragon, minced

1 ½ tsp fresh lemon juice

1 ½ tsp Dijon mustard

Kosher salt and McCormick crack black pepper

In 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!