Prep Time: 30 Minutes
Cook Time: 0 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Whisk/Spatula/Cheese grater
- Mixing Bowl or Pan
Ingredients
- Chicken, Cooked, Diced
- Beans, Mixed, Canned
- Onions, Fresh, Diced
- Carrots, Fresh, Shredded
- English Cucumber, Fresh, Peeled and Diced
- Tomatoes, Fresh, Roma, Diced
- Olive Oil, Extra Virgin
- Feta Cheese, Crumbled
Method
- Thaw diced chicken and set aside to cool. Peel onions, carrots and cucumbers. Dice onions and cucumbers. Using a cheese grater, grate carrots using the medium hole setting. Combine olive oil, balsamic vinegar and oregano.
- In a large bowl, combine all ingredients except the olive oil balsamic vinegar and oregano.
- Add olive oil, balsamic vinegar and oregano mixture to the vegetables prior to service. Serve Cold.
- Bulk: Portion into service dishes or leave in bulk for dining room service. Cold Plating: plate alone or as a side dish. Place on the cold side of the tray prior to service.
Garnish: Watercress or parsley sprig
Food Accompany: Pita or rustic breads