Ingredients
2 tbsp. fresh lemon juice
1/2 tsp. Dijon mustard
1/4 c. extra-virgin olive oil
1/2 small red onion, very thinly sliced
Kosher salt
Freshly ground black pepper
3 c. Tyson® Grilled & Ready® Chicken Breast Strips
2 lb. mixed baby potatoes, halved
2 Persian cucumbers, thinly sliced into half moons
1 1/2 c. halved cherry tomatoes
3/4 c. pitted Kalamata olives, halved
1/4 c. chopped fresh dill sprigs, plus more for serving
1 c. firm feta cheese, crumbled, plus more for serving
Preparation
Step 1Make dressing: In a medium bowl, whisk together lemon juice and mustard. While whisking, slowly add oil until fully combined. Stir in red onion, then season with salt and pepper. Let sit while making potato salad.Step 2Make potato salad, arrange Tyson® Grilled & Ready® chicken breast strips in a single layer on a microwave-safe plate and heat covered with a paper towel on high until warm, about 2 minutes. Let cool slightly and then transfer to a work surface and slice into bite-sized pieces.Step 3Meanwhile, in a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, about 10 minutes. Drain and rinse under cold water to cool potatoes. Step 4Transfer potatoes to a large bowl and add sliced chicken breast, cucumbers, tomatoes, olives, and dill. Drizzle with dressing and gently toss to combine. Gently fold in the feta. Step 5Serve garnished with more dill and more feta.
