2 heaping TBs Greek Yogurt
1/4 cup chopped fresh herb medley (basil, oregano, dill)
1 hearty celery stalk (just a stalk, not the entire head), chopped = approx. 1/3 cup
2 crisp/fresh sturdy green onions (both white and green parts - approx. 1/3 cup)
8-10 kalamata olives (approx. 1/4 cup)
cooked chicken, chopped (about 1/2 cup)
MIX TOGETHER: Yogurt and chopped herbs. Set aside.
PREPARE mise en place (that means: get the recipe ingredients ready and set them nearby) -- clockwise from top left: chopped green onions, chicken, diced celery, kalamatas
In a medium/large bowl place the chicken. Place the yogurt/herb mixture in the bowl on top of chicken, then add celery, green onions, kalamatas. Toss gently then drizzle fresh lemon juice on top (about 1 tablespoon). Gently toss again. Put it in the refrigerator cause it's best served very cold.
PLATE IT WITH BABY KALE, SLICED AVOCADO AND A SQUEEZE OF LEMON.
No need for salt or pepper or mayo! Yay!
(I made up this recipe due to my being always inspired by my Greek friends near and far. You know who you are.)
