Chicken Salad with

About 1/4 cup extra-virgin olive oil (EVOO )


1 clove garlic, grated or finely chopped and pasted

Juice of 1 lemon

1 tablespoon white wine vinegar

Salt and pepper

1 cup reduced-fat or fat-free greek yogurt

A small handful each finely chopped dill, parsley and chives

A few dashes hot sauce

1 rotisserie chicken, skin and bones discarded and meat shredded or 1 pound cold cooked chicken shredded or diced

1 small red bell pepper, seeded and chopped

1 small red onion, chopped

1/3 seedless cucumber, chopped

2 ribs celery from the heart, thinly sliced on an angle

2 plum tomatoes, seeded and diced

4 flatbreads, warmed

In a large bowl, combine the EVOO , garlic, lemon juice and vinegar; season with salt and pepper. Stir in the yogurt, herbs and hot sauce. Add the chicken, bell pepper, onion, cucumber and celery; season with salt and pepper. Top the salad with the tomatoes and serve with the flatbreads.

recipe source : Rachael Ray