Name: Feta Chicken Salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: American
Ingredients: 2 bone-in, skin-on chicken breasts (2 1/4 pounds total weight; 1 kg), trimmed or 5 cups diced poached or store-bought rotisserie chicken (see notes); 1 tablespoon (15 ml) extra-virgin olive oil; 2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 1 teaspoon freshly ground black pepper, divided; 1/3 cup (75 ml) mayonnaise; 1/3 cup (75 ml) plain Greek yogurt; 2 tablespoons minced fresh flat-leaf parsley; 2 tablespoons minced fresh dill fronds; 1 1/2 teaspoons lemon zest plus 2 tablespoons (30 ml) lemon juice; 3 scallions, thinly sliced; 7 ounces (200 g) feta cheese, crumbled into about 1/2-inch pieces (about 1 1/3 cups)

Feta Chicken Salad

Upgrade basic chicken salad with feta, fresh herbs, and a tangy yogurt-mayo dressing that's perfect for sandwiches, wraps, and lettuce cups.

1 hr 45 min total 20 min prep 45 min cook 6 264 cal

Instructions

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1 Adjust oven rack to middle position and heat oven to 400°F (205 °C). Line a rimmed baking sheet with foil.
2 Place chicken breasts, skin side up, on a prepared sheet. Brush all over with oil and season with 1 1/2 teaspoons kosher salt and 3/4 teaspoon pepper. Roast until the thickest part of the breast registers 155°F (58°C) in the center, 40 to 55 minutes. Cool to room temperature, about 40 minutes.
3 Remove meat from bones and discard skin and bones. Cut chicken into 1/2-inch cubes (about 4 cups).
4 In a large bowl, combine mayo, yogurt, parsley, dill, lemon zest and juice, remaining 1/2 teaspoons kosher salt, and remaining 1/4 teaspoon black pepper.
5 Add chicken, scallions, and feta and gently fold until combined. Season to taste with salt and pepper. Serve with lettuce, in a wrap, or as a sandwich.