Mediterranean Chicken Salad

"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."
 
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photo by Jenny Eggnoodle photo by Jenny Eggnoodle
photo by Jenny Eggnoodle
Ready In:
20mins
Ingredients:
8
Yields:
6 Cups
Serves:
6
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ingredients

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directions

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

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