Chicken and Feta Salad

Starting with what I like to call "chicken on the run", this rotisserie or roasted chicken salad is very versatile. For lighter fare you may wish to add tender mixed greens or for a more robust meal add cooked quinoa or couscous. We did both and it was delicious!

Chicken and Feta Salad

Prep Time: 20 minutes 
Cooking Time: none

Serves 4-6

4 cups of chopped, cooked chicken from a Rotisserie chicken

4 to 6 ounces of feta cheese, crumbled

12 mint leaves, chopped

4 green onions, thinly sliced

2 cups of grapes, washed and sliced in half (preferably organic)

Dressing

4 Tbls. lemon juice

1 Tbls. honey

1 tsp. Diamond Kosher salt

freshly ground pepper

¾ cup California Olive Ranch extra virgin olive oil

Optional

Sliced radishes

Chopped cucumbers
Chopped toasted nuts

Salad greens

Cooked Alter Eco Organic Royal Pearl Quinoa

Cooked rice

Pita bread

In a small lidded jar or bowl, combine lemon juice, honey and salt. Shake or whisk well. Add olive oil and shake to emulsify. Taste and season with additional salt and pepper. Set aside. In a medium bowl (or use your multi-task  Progressive Salad Spinner bowl) combine chicken, feta, mint, green onions and grapes. Mix gently and start by adding half of the dressing. Mix to incorporate dressing and add more as needed. You may add radishes, cucumbers or celery to the salad. A handful of toasted almonds, pecans or pistachios would also be delicious! 

With Quinoa

You can serve this salad on a bed of mixed greens, in a leaf of romaine or on a bed of cooked quinoa or rice. It also makes a great sandwich in a pita pocket with a few leaves of lettuce and additional dressing or mayonnaise.

Chicken On The Run

Rotisserie or roasted chicken is usually available in most grocery stores and is a very versatile item that can easily be turned into a variety of meals. When you are done with the chicken meat, you can use the carcass to make a simple stock. Place all bones in a medium stock pot, cover with water and add ½  an onion, a few stalks of celery, a carrot chopped up and some fresh herbs if you have them. Bring to a boil, turn down heat and simmer an hour or so. Cool and strain liquid from bones. Discard bones and vegetables. Use stock as a base for soups or sauces. Vegetables (especially broccoli) tastes delicious when simmered in stock. 

Rotisserie chickens are also very economical, both on the wallet and on your energy use. I always like to have one or two on hand when traveling or camping.

From one rotisserie chicken I've created several different recipes that feed six very hungry people.

Boston Market

 

Chicken and FetaSalad

Chicken Quesadilla