By the Pint
It's chicken salad by way of the Greek islands! Juicy chunks of poached chicken breast are blended with artichoke hearts, tangy feta cheese, and briny capers. Oregano and crushed red pepper add earthy, sun-blasted spice while fruity olive oil brings it all together. Try this zesty, creamy salad in a whole wheat pita with baby spinach or scoop some on top of a bed of chopped romaine hearts.
Portable and effortless, grab one (or pair with a deli salad companion) for an easy lunch or afternoon snack.