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.
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