Feta Chicken Salad

Ingredients

For 6 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. 1.Adjust oven rack to middle position and heat oven to 400°F (205 °C). Line a rimmed baking sheet with foil.
2. 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. 3.Remove meat from bones and discard skin and bones. Cut chicken into 1/2-inch cubes (about 4 cups).
4. 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. 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.