Chicken Salad with Yogurt-Ranch Dressing
Put together rotisserie chicken with a tangy dressing, veggies and warmed flatbread for a no-cook summer meal in minutes!
About 1/4 cup extra virgin olive oil (EVOO)
1 clove garlic, grated or finely chopped and pasted
Juice of 1 lemon
1 tablespoon white wine vinegar
Salt and pepper
1 cup reduced fat or fat-free plain Greek-style yogurt
A small handful each of dill, parsley and chives, finely chopped
A few dashes of hot sauce
1 rotisserie chicken, skin and bones discarded and meat shredded or 1 pound cold cooked chicken, shredded or diced
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
1/3 English (seedless) cucumber, chopped
2 ribs celery from the heart, thinly sliced on an angle
2 plum tomatoes, seeded and diced
4 flatbreads, warmed
Serves 4
In a large bowl, combine the EVOO, garlic, lemon juice and vinegar; season with salt and pepper. Stir in the yogurt, herbs and hot sauce. Add the chicken, bell pepper, onion, cucumber and celery; season with salt and pepper. Top the salad with the tomatoes and serve with the flatbreads.
~*Piper*~
http://groups.yahoo.com/group/EverydayWithRachael-Ray/
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