Ingredients

The following ingredients have 4 Servings
  • 3 chicken breasts (cooked)
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped red and/or green bell peppers
  • 1/4 cup chopped red onion
  • 1/4 cup sliced black olives
  • 1/3 cup banana peppers
  • 2/3 cup crumbled feta cheese
  • 1 tbsp minced fresh dill weed
  • salt (to taste)
  • fresh cracked peppercorns (to taste)
  • 1/2 cup plain Greek yogurt
  • 1 tbsp Balsamic vinegar
  • 1 tsp sugar

Instruction

  • I like to add salt, pepper, bay leaf, and some coriander to the cooking water but that is optional. These herbs and spices give chicken more flavor.
  • Bring water to a boil and add chicken breasts. Lower the heat to medium and cook until chicken is fully cooked. Take chicken out of the hot water and let it cool on the cutting board until cool enough to handle.
  • While chicken is cooking and cooking, dice all the vegetables and herbs.
  • Dice cooked chicken, add it to the large mixing bowl and add the chopped veggies and feta cheese. Add salt and cracked peppercorns to the taste and mix well.
  • In a small bowl, whisk together Greek yogurt, Balsamic vinegar, and sugar.
  • Mix the Greek yogurt mixture into the chicken and veggies. Make sure it's all combined.
  • Refrigerate in an air-tight container for at least 2 hours before serving.