Roasting Chicken

Mediterranean Chicken Salad with Salsa Verde Italiano


Mediterranean Chicken Salad-Salsa Verde Italiano

4 cups cooked chicken, roughly torn or shredded

1 rib minced celery

1/4 cup diced sun-dried tomatoes (if using oil packed, drain and pat dry. If using dried, reconstitute in a little hot water first, drain, dry and dice)

1/4 cup toasted pine nuts or nuts of choice

1/4 cup sour cream or Greek yogurt

1/4 cup feta cheese, crumbled

1 cup pitted mixed olives, chopped

1/4 cup Salsa Verde Italiano

1 1/2 teaspoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon ground black pepper

In a medium bowl, combine all ingredients, tossing gently to coat. Cover and chill.