Tomato-Chicken Salad

Tomato-Chicken Salad Recipe
Photo: Jennifer Davick; Styling: Buffy Hargett
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.

Yield:

Makes 4 to 6 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 30 Minutes

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

Preparation

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.

Note:

May 2011
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