Garlicky Feta Chicken Salad

Ingredients

This is one of those easy meals that packs a ton of protein, flavor, and its super easy to prep in advance

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You can serve this as is, on top of toasted sourdough bread, crackers, or even inside lettuce cups. The ratios below are what worked for me - you can adjust however way you wish.

Here is how to make it:

1.first, the sauce. This is super easy, but it does take time in the oven if you are using garlic confit. You can either use 4tbsp already roasted garlic or 4-5 tbsp garlic confit. If making confit, just add 1/3 to 1/2 cup garlic cloves to a small ramekin, fill to the top with olive oil, cover it, and put it in the oven at 275F for 2 hours. Remove, and let cool before using. Its that easy, and it tastes INCREDIBLE.

2.Now that we have the garlic situation sorted out, let’s make the rest of the sauce. In a food processor add 4-5 tbsp of just the garlic confit (not the oil, just the garlic), 4oz feta cheese, 4 tbsp greek yogurt, 2 tbsp mayo, 2 tbsp white vinegar, 1/4 cup water, a generous pinch of salt, lots of fresh cracked black pepper. Process well, taste and adjust. This is a thicker sauce, but you can thin it down later with water if you like.

3.Then, lets make the salad. First, finely chop 6-8oz of raw broccoli and add it to a mixing bowl.

4.Finely dice 2 baked chicken brsts (you can use thighs or rotisserie chicken here, too). Add it to the same bowl.

5.Finely dice 1 red onion, add it to a smaller bowl, top with cold water, and mix a couple times over 15-20 mins. Submerging them in cold water takes away that intense, sharp bite from the raw onion. After its soaked for a few minutes, strain and add to the same bowl as broccoli and chicken.

6.Add as much sauce to the bowl as you want, toss everything together, give it a taste and adjust as you like. Then top with some more crumbled feta, some chili flakes, or any other topping you like.

ENJOY.