Mara's Crazy Feta Chicken Salad

Ingredients

• 6 ounces canned chicken breast, drained
• 1/2 cup chopped tomatoes
• 1 cup finely chopped Persian cucumber
• 2 tablespoons finely diced red onion
• 1/4 cup chopped fresh dill
• 2 tablespoons chopped fresh mint
• 1/2 cup plain nonfat Greek yogurt
• 2 ounces low-fat feta cheese
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1 to 2 tablespoons water, as needed
• Ground black pepper, to taste
• Small pinch kosher salt, optional

Directions

1. 1

   Add the Greek yogurt, feta, lemon juice, garlic, black pepper, and 1 tablespoon water to a blender or food processor. Blend until smooth and spoonable, adding the second tablespoon of water only if needed.

2. 2

   In a mixing bowl, combine the drained chicken, tomato, cucumber, red onion, dill, and mint. Break the chicken into small, easy-to-chew pieces.

3. 3

   Fold in the feta dressing until the chicken and vegetables are evenly coated. Taste before adding the optional salt because the chicken and feta may already provide enough sodium.

4. 4

   Cover and refrigerate for at least 20 minutes so the flavors can settle. Keep at 40°F / 4°C or colder.

5. 5

   Measure the finished salad and divide it into three equal portions, approximately 1 cup each. If the actual yield differs, use one-third of the batch as the reference serving rather than overfilling a container.

6. 6

   Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Do not leave the salad at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F / 32°C.