Feta Chicken Salad

Name: Feta Chicken Salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 bone-in, skin-on chicken breasts (2 1/4 pounds total weight; 1 kg), trimmed or 5 cups diced poached or store-bought rotisserie chicken (see notes); 1 tablespoon (15 ml) extra-virgin olive oil; 2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 1 teaspoon freshly ground black pepper, divided; 1/3 cup (75 ml) mayonnaise; 1/3 cup (75 ml) plain Greek yogurt; 2 tablespoons minced fresh flat-leaf parsley; 2 tablespoons minced fresh dill fronds; 1 1/2 teaspoons lemon zest plus 2 tablespoons (30 ml) lemon juice; 3 scallions, thinly sliced; 7 ounces (200 g) feta cheese, crumbled into about 1/2-inch pieces (about 1 1/3 cups)

Total time: 1 h 45
servings: 6 servings
Dish type: Starter

Contains milkPork-freeAlcohol-freeGluten-freeHalal : to verify

Prep

20 min

Cook

45 min

Total time

1 h 45

Ingredients

servings

2 bone-in, skin-on chicken breasts (2 1/4 pounds total weight; 1 kg), trimmed or 5 cups diced poached or store-bought rotisserie chicken (see notes)
1 c. à soupe (15 ml) extra-virgin olive oil
2 c. à café Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
1 c. à café freshly ground black pepper, divided
1 /3 cup (75 ml) mayonnaise
1 /3 cup (75 ml) plain Greek yogurt
2 c. à soupe minced fresh flat-leaf parsley
2 c. à soupe minced fresh dill fronds
1 1/2 teaspoons lemon zest plus 2 tablespoons (30 ml) lemon juice
3 scallions, thinly sliced
7 ounces (200 g) feta cheese, crumbled into about 1/2-inch pieces (about 1 1/3 cups)

Method

1
Adjust oven rack to middle position and heat oven to 400°F (205 °C). Line a rimmed baking sheet with foil.
2
Place chicken breasts, skin side up, on a prepared sheet. Brush all over with oil and season with 1 1/2 teaspoons kosher salt and 3/4 teaspoon pepper. Roast until the thickest part of the breast registers 155°F (58°C) in the center, 40 to 55 minutes. Cool to room temperature, about 40 minutes.
3
Remove meat from bones and discard skin and bones. Cut chicken into 1/2-inch cubes (about 4 cups).
4
In a large bowl, combine mayo, yogurt, parsley, dill, lemon zest and juice, remaining 1/2 teaspoons kosher salt, and remaining 1/4 teaspoon black pepper.
5
Add chicken, scallions, and feta and gently fold until combined. Season to taste with salt and pepper. Serve with lettuce, in a wrap, or as a sandwich.

Nutrition

calories: 264 kcal
fatContent: 20 g
fiberContent: 0 g
sugarContent: 2 g
sodiumContent: 834 mg
proteinContent: 19 g
cholesterolContent: 69 mg
carbohydrateContent: 3 g
saturatedFatContent: 7 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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