Sunday, August 30, 2009

Medi Chicken Salad

I love how he plays along.

So Matt decided he was no longer going to have cold cuts on his lunchtime sandwiches (chalk it up to those recent studies of salt and nitrates, or, more aptly, this is most likely his next new "thing"). We had chicken breast on hand (when don't we?) and whipped up this fabulous chicken salad with a bit of Mediterranean flair. You have to adore feta cheese, and we adore feta cheese, if you know what I mean. We couldn't get enough, and savored this sandwich classic on rye and wraps, but it would be terrific on a bed of greens, too.

Mediterranean Chicken Salad

  • 3 cups diced chicken
  • 1 diced red bell pepper
  • 1 small red onion diced (or 1/2 of a larger one)
  • 2 celery stalks, diced (OPTIONAL: We didn't have any on hand, and the recipe was perfect without it.)
  • 4 Tb. mayo
  • 4 Tb. sour cream
  • 4 oz. feta cheese, crumbled
  • 2 tsp. dill weed
  • salt and pepper to taste
  • OPTIONAL: cayenne pepper / Cajun seasoning (per Matt)

Mix together mayo, sour cream, feta, and dill. Add to the diced chicken, red pepper, red onion, and celery (if using). Blend and season as necessary. Matt added some "Slap Yo Mama" to kick it up a bit (although he doesn't condone slapping your mother).

When we make this next, I plan to toss in some chopped artichoke hearts. I also think capers would be a stellar addition, or roasted red peppers. However you have it, it's damn tasty. Enjoy!

Seriously, it's better than it looks.

Wrap perfection.

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