Grecian Grilled Chicken Salad Trifle with Lemony Creme Feta Dressing
MARY LOUISE, ROME, GA

This beautiful and tasty chicken salad evokes the wonderful flavors of a Grecian holiday on the Aegean Sea. Enjoy!

INGREDIENTS:

• 3/4 cup Président® Feta
• 2 oz Mozzarella Fresca™ Fresh Mozzarella
• 1/2 cup pitted sliced Kalamata olives
• 1/4 cup coarsely chopped flat leaf parsley
• 1 cup diced red bell pepper
• 1 cup unpeeled cubed hothouse cucumber
• 1 cup canned chickpeas, rinsed, drained
• 1/2 cup pitted, sliced Kalamata olives
• 1 cup thinly sliced green onions and tops
• 3 cup cooked grilled chicken breast, chopped
• 2 cups shredded lettuce
• 1/2 tsp lemon peper
• 2 tsp lemon juice
• 1 tsp grated lemon zest
• 1/8 tsp cayenne pepper
• 1 tsp salt-free garlic and herb seasoning
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup buttermilk

INSTRUCTIONS:

Cut Mozzarella into pieces; set aside. For the dressing, place feta cheese in a flat dish and mash with fork until it is the constancy of cottage cheese. Stir in buttermilk, mayonnaise, sour cream, seasoning, cayenne pepper, lemon zest, lemon juice and lemon pepper blending well. Chill at least 2 hours for flavors to develop. When ready to use, if mixture is too thick, stir in additional sour cream. For salad, place lettuce in bottom of 2-quart footed trifle dish or deep glass bowl. Layer with chicken, onions, olives, mozzarella cheese, chickpeas, cucumbers and peppers. Top with dressing and sprinkle with parsley. Cover with plastic wrap and chill at least 4 hours or overnight, allowing flavors to blend. Makes 8-10 servings.