Santorini Chicken Salad

Santorini Chicken Salad

NOTE: Marinade and cook your chicken using our "One Minute Marinade" in the "Marinades" category and "To Grill or Bake?" in the "Dinner" category.

OTHER BLENDS: Citron, Frying Pan, Firehouse, C'est Tout Bon, Emperor, Prospector


2 Chicken Breasts—cooked (cooled, diced, chopped or shredded)

2 TBSP Prepared or homemade mayonnaise (or Greek yogurt)—or to taste

2 TBSP Dijon mustard—or to taste

1 TSP of Roaring Fork Spice Santorini, or other blend used on chicken

1/4 CUP Toasted pine nuts

1/2 CUP Kale or Arugula—torn into small pieces

1/3 CUP Crumbled feta

OPTIONAL: 1/4 CUP Chopped greek olives


1. Toast pine nuts in a skillet with olive oil and a 1/2 TSP of seasoning. Set aside and let cool.

2. Combine all ingredients in bowl. Stir until well mixed.

3. Serve on lettuce, with crackers or make a sandwich with bread of choice—pita recommended for Santorini.

Leave a comment

Comments will be approved before showing up.