greek chop

• servings: 4
• total time: 15 mins

Ingredients

Chicken

1 tablespoon extra-virgin olive oil

1 pound ground chicken

2 tablespoons Greek seasoning, store-bought or homemade (see page 20)

1 (14-ounce) can chickpeas or other white beans, drained and rinsed

1 lemon

Vinaigrette

2 tablespoons red wine vinegar

1 teaspoon Greek or Italian seasoning, store-bought or homemade (see page 20), or za'atar

1 teaspoon Dijon mustard

1 teaspoon honey

Kosher salt

3 tablespoons extra-virgin olive oil

Salad

1 English cucumber, or

5 Persian cucumbers

1 pint cherry tomatoes

½ medium red onion

1 ripe medium avocado

Kosher salt

4 ounces brine-packed feta cheese

2 large handfuls of pita chips

Handful of fresh mint

Directions

1. Make the chicken. Warm the olive oil in your largest skillet over medium heat. When it shimmers, add the chicken and cook, breaking it up into small pieces with a wooden spoon, until almost cooked through, 4 to 5 minutes. Add the Greek seasoning and stir it into the chicken, then add the chickpeas and use the spoon to lightly smash some of them against the side of the pan. Cook until the chicken is cooked through and the ingredients are well incorporated, 3 minutes more. Halve the lemon and squeeze in the juice, then cook until all the liquid has been absorbed, about 2 minutes more.

2. Meanwhile, make the vinaigrette. In a large serving bowl, whisk together the vinegar, Greek seasoning, mustard, honey, and ½ teaspoon salt. While whisking vigorously, slowly pour in the olive oil and whisk until emulsified. Taste and adjust the seasoning as desired

3. Make the salad. Dice the cucumber, halve the cherry tomatoes chop the red onion, and dice the avocado, adding them to the bowl with the vinaigrette as you go. Sprinkle ¼ teaspoon salt over everything and toss to coat in the dressing. Add the chicken and chickpeas and toss again to combine.

4. Crumble the feta and pita chips into the bowl. Tear the mint leaves and scatter them on top. Toss to coat everything evenly. Taste and add more salt until it's all delicious. Serve immediately.

Notes

learn I like using "handful" in recipes because it's how we cook in real life. It's quick, it's flexible, and it encourages you to trust your own judgment. My handful of pita chips or parsley or spinach might be a little more or less than yours, and that's

okay.

riff if you're an olive lover or have an extra-salty tooth, about ½ cup torn or chopped pitted kalamata olives would be wonderful here, either in place of or in addition to the avocado. • For an even more authentic Greek salad vibe, skip the vinaigrette. Combine everything else in the bowl

as directed, then sprinkle with a generous amount of dried oregano, drizzle with olive oil, and add a splash of red wine vinegar.