Crisp lettuce cups offer a light, refreshing spin to this Greek salad-inspired taco, but feel free to use warm flour tortillas or pitas instead.
Makes 6 servings
1/2 pt. grape tomatoes, quartered
4 ounces feta cheese, crumbled
1/2 English cucumber, chopped
1/2 cup green olives, chopped
1/3 cup thinly sliced red onion
3 pepperoncini salad peppers, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 garlic clove, pressed
1/2 teaspoon kosher salt
3 cups shredded deli-roasted chicken
12 butter or romaine lettuce leaves
Stir together quartered grape tomatoes, feta cheese, cucumber, olives, onion, chopped pepperoncini salad peppers, parsley, lemon juice, olive oil, garlic, and kosher salt. Place 1/4 cup chicken in each of 12 lettuce leaves; add tomato mixture.