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!