Mediterranean Chicken Salad

Submitted by Jenny Eggnoodle

"I was inspired to make this at home after eating a 'Greek chicken flat bread' from Quizno's. I just eat a scoop of it over a bed of spinach leaves but I'm sure it's good on bread or in a pita too."

 

• Ready In: 20mins
• Ingredients: 8
• Yields: 6 Cups
• Serves: 6

ingredients

• 2 boneless skinless chicken breasts
• 12 ounces Greek yogurt
• 1⁄4 cup mayonnaise
• 1 (15 ounce) can garbanzo beans
• 1 (8 ounce) can black olives (sliced)
• 1 large cucumber (diced)
• 1 tablespoon dill weed
• 2 teaspoons garlic powder

directions

1. Grill or bake the chicken to your liking, allow it to cool and then dice it into bite size pieces.
2. While the chicken is cooking drain the garbanzo beans and olives, rinse them with cool water.
3. Combine everything in a large bowl*.
4. Cover and put in the refrigerator overnight
5. *You may want more dill/garlic powder (or even fresh garlic) according to your taste.