Aegean Chicken Salad
February 3, 2017
A Greek inspired version of the basic chicken salad. A quick, healthy and delicious recipe. Serve it topped with tomatoes and a sprinkling of feta cheese.
- Prep: 15 mins
- Cook: 20 mins
- Yields: Serves 2-4
1Add the orange juice to a sauce pan over medium high heat, reserving about a tablespoon of it.
2 Mix the remaining orange juice with the corn starch to create a slurry.
3Add sugar, greek seasoning, and lemon pepper seasoning to the orange juice and cut the heat once it comes to a boil.
4 Stir well and allow to cool and thicken slightly.
5Cook the chicken breast in a 350 degree F oven for about 20 minutes, basting occasionally with the glaze and flipping it over half way through cooking. Once it’s cooked through set the chicken in the fridge and allow it to cool off.
6In a large mixing bowl combine the yogurt, orange zest, hot sauce, and dill and mix them together.
7Now cut the cucumber in half and scoop out the seeds in the middle with a spoon. Cut it into strips lengthwise and then chop it into small cubes.
8Cut the onion to a similar size and add to the mixing bowl along with the cucumbers and tomato if you’re using tomato.
9Finally, when the chicken is sufficiently chilled, chop it up and add it to the bowl, mixing everything together.
10 Garnish with sprigs of dill, and some fresh orange slices.
Serve along side a fresh dill yogurt dip using Do You Bake? Dill Pickle Dip. Adds perfect creamy texture to the salad