"Greek Chicken Salad with Yogurt Ranch Dressing & Feta" – Rachael Ray

Name: "Greek Chicken Salad with Yogurt Ranch Dressing & Feta" – Rachael Ray
Ingredients: ½ cup walnuts; 1 rotisserie chicken (3 to 4 lb.); 1 cup Greek yogurt; ½ cup mixed fresh herbs (such as flat-leaf parsley, dill, and chives), finely chopped; 1 lemon, juiced (about 1/4 cup); 2 tbsp. EVOO; 2 cloves garlic, grated or pasted; 1 tsp. dried oregano (about 1/3 palmful), lightly crushed in your palm; A few dashes of hot sauce (such as Tabasco); Salt and pepper; ⅓ seedless cucumber, chopped (about 1 1/2 cups); 1 cup feta, drained and crumbled; 2 stalks celery from the heart with leafy tops, finely chopped; ½ red onion, finely chopped; 10 to 12 cherry tomatoes, quartered; Sliced pepperoncini and pitted kalamata olives, for garnish; Romaine or Little Gem lettuce leaves, if serving the salad in lettuce cups; Pita breads plus chopped crisp lettuce, if serving the salad in sandwiches

rachaelray.com

"Eat this dish alone as a salad, as pita pocket sandwiches, or atop flatbread like a taco.\n\n"

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Ingredients

½ cup walnuts
1 rotisserie chicken (3 to 4 lb.)
1 cup Greek yogurt
½ cup mixed fresh herbs (such as flat-leaf parsley, dill, and chives), finely chopped
1 lemon, juiced (about 1/4 cup)
2 tbsp. EVOO
2 cloves garlic, grated or pasted
1 tsp. dried oregano (about 1/3 palmful), lightly crushed in your palm
A few dashes of hot sauce (such as Tabasco)
Salt and pepper
⅓ seedless cucumber, chopped (about 1 1/2 cups)
1 cup feta, drained and crumbled
2 stalks celery from the heart with leafy tops, finely chopped
½ red onion, finely chopped
10 to 12 cherry tomatoes, quartered
Sliced pepperoncini and pitted kalamata olives, for garnish
Romaine or Little Gem lettuce leaves, if serving the salad in lettuce cups
Pita breads plus chopped crisp lettuce, if serving the salad in sandwiches