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Tomato-Chicken Salad

Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on time 20 mins
Total time 30 mins
Yield Makes 4 to 6 servings
Easy side: Preheat grill to 400° to 450° (high) heat. Rub 6 (1-inch-thick) ciabatta or French bread baguette slices with a garlic clove; brush with extra virgin olive oil. Grill bread 1 to 2 minutes on each side or until toasted.

Ingredients

  • 1 lemon
  • 2 pounds assorted tomatoes, halved or chopped
  • 3 cups chopped cooked chicken
  • 1 large English cucumber, sliced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup sliced green onion
  • 1/4 cup loosely packed fresh basil leaves
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup crumbled feta cheese

How to Make It

  1. Grate zest from lemon to equal 2 tsp.; squeeze juice from lemon to equal 2 Tbsp. Combine lemon zest, juice, tomatoes, and next 8 ingredients in a large bowl. Let stand 10 minutes. Toss with crumbled feta just before serving.