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!