Description
A crisp, herbaceous dish combining roasted chicken, grilled veggies, and reduced-fat feta in a bright, balanced dressing. Light, protein-rich, and perfect for summer meals or light entrees.
Ingredients
1.5 cups roasted chicken (boiled and diced)
1/4 cup reduced-fat feta (or plant-based alternative)
1/4 cup diced celery
1/4 cup roasted red peppers (or grilled mushrooms)
1/4 cup pitted black olives (unsalted preferred)
2 tablespoons chopped fresh chives
3 tablespoons plain Greek yogurt (unsweetened)
1/4 cup low-fat mayonnaise
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
Instructions
Whisk yogurt, mayonnaise, tarragon, parsley, and lemon juice to make the dressing.
Combine chicken, feta, celery, red peppers, and olives in a large bowl.
Add half the dressing and mix until well coated. Fold in chives.
Chill for 1 hour to allow flavors to meld before serving.
Notes
Use dried parsley (1/3 quantity) as a substitute if needed.
Blend yogurt in a food processor for a smoother texture.
Top with sesame seeds for added crunch.
Replace red peppers with grilled portobello mushrooms for a vegan option.
- Prep Time: 15
- Category: Poulet Faciles pour le Dîner
- Method: Refrigeration
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg