Sunday, September 18, 2005

Bibliowench's Chicken Salad with Feta and Mint

Chicken salad for mayonnaise-phobic people:
Adapted (well, mostly stolen) from a recent Cooking Light recipe
  • Preheat oven to 400 degrees
  • Oil 2 bone-in, skin-on chicken breasts (split or not); salt and pepper them well.
  • Line a roasting pan with foil, place breasts on them, cook for 35-40 minutes
  • Let chicken cool. Remove skin, cut flesh from bone, shred chicken with your fingers into smaller pieces (I never got to follow instructions like this when I was a vegetarian).
  • Place in large mixing bowl.
Add:
  • 1/2 cup chopped yellow pepper
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped seeded english cucumber (regular is ok, just not as high-falutin')
  • 1 1/2 tablespoon fresh mint, minced
  • 1 1/2 tablespoon fresh oregano, minced
  • 3 tbsp lemon juice
  • 1 1/2 tbsp extra virgin olive oil
  • 3 ounces of crumbled feta
  • salt and pepper to taste
  • Mix and eat.

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