Herby Chicken Salad

• servings: 4 servings
• total time: 50 minutes

Ingredients

½ cup whole milk Greek yogurt

1 tablespoon olive oil

1 tablespoon honey

2 teaspoons Dijon mustard

½ cup roughly chopped chives

¾ cup loosely packed fresh basil leaves

2 teaspoons fresh thyme leaves

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1 teaspoon Aleppo pepper flakes (sub 1/2 teaspoon red pepper flakes)

2 teaspoons lemon zest (about ½ lemon)

2 tablespoons freshly squeezed lemon juice

4 cups chopped cooked chicken (*I use rotisserie or leftover roasted chicken)

2 tablespoons finely chopped mint leaves

½ cup roughly chopped golden raisins

Greens (crackers, crudité or bread)

Salt and pepper to taste

Directions

Make the Sauce:

In a blender, or in a wide-mouth jar using an immersion blender, combine the sauce ingredients and blend until smooth. The dressing should be the consistency of a vinaigrette. Set aside.

Assemble the Salad:

In a large bowl, add the chicken, mint, and raisins. Pour the dressing over the chicken and toss to combine. The chicken will continue to soak up the dressing as it sits. Let rest, covered, in the fridge for at least 30 minutes to allow the flavors to meld. This salad keeps well for 3 to 5 days in the fridge, depending on the freshness of your chicken.

To Serve:

Serve over greens, as a sandwich, a wrap, or with crackers and crudité! Season with salt and pepper to taste.