Montgomery Blair High School's Online Student Newspaper — Thursday, April 25, 2024

Greek Chicken Salad


March 16, 2006, midnight | By Bridget Egan | 18 years, 1 month ago

Try this fresh recipe for spring

While going to Greece for lunch may be preferable, making this Greek Chicken salad is a savory substitute for a Grecian meal and much easier than going half way around the world. This dish encompasses the taste of Greece and is simple to make, as well as a delicious addition to any meal. People will be impressed when you walk in carrying this fantastic dish instead of bringing your normal potato salad to a dinner party.

Makes 6 servings

Kitchenware:
Large mixing bowl
Small mixing bowl
Food processor
Rubber spatula

Ingredients:
3 cups cubed chicken breast (about 3 chicken breasts)
2 medium cucumber, peeled, seeded, and chopped
1 1/4 cups crumbled feta cheese
2/3 cups sliced pitted ripe olives
1/4 cup snipped parsley
1 recipe Aioli (see recipe, below) or
1 cup mayonnaise plus 3 cloves garlic, minced
1/2 cup plain yogurt
1 tablespoon dried oregano, crushed

Preparation


1.In a large mixing bowl combine first five ingredients and set aside.
2.In a small mixing bowl combine Aioli, yogurt and oregano. Add to chicken mixture. Toss mixture and coat.
3.Cover and chill.

Aioli (Garlic Mayonnaise)


1.In a food processor combine 1 egg, 2 tablespoons lemon juice, 3 cloves garlic, 1/4 teaspoon salt and a dash of pepper.
2.Cover and blend for 5 seconds.
3.With appliance running, slowly add 1cup salad oil through open lid, blending till smooth and thick. Stop to scrape sides if necessary.

Recipe courtesy of "Better Homes and Gardens."



Bridget Egan. Bridget Egan is a Communications Art student (graduating in 2007) who loves "CSI" and The Who. When she isn't doing anything related to school work, she is drawing abstract art, reading comic books and normal books and learning to play the bagpipes. Bridget also has … More »

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