Mediterranean Crispy Chicken Salad

Ingredients

Lemony-Dill Yogurt Sauce:

Yogurt, plain Greek3 cups
Sour cream3 cups
Mayonnaise1½ cups
Lemon juice6 tablespoons
Dill weed, dried1½ teaspoons
Lemon zest6 lemons
Garlic, granulated3 teaspoons
Pepepr, red, crushed1½ teaspoons
Vinegar, red wine⅔ cup
Oregano leaves, dried1 tablespoon
Sea salt2 teaspoons
Pepper, black, ground½ teaspoon

Veggies for Pasta:

Tomatomedium dice1½ cups
Cucumbers, englishmedium dice1½ cups
Olives, blackchopped1½ cups
Parsley leaves, Italian flat leaffresh chopped4 tablespoons
Banana Pepper Ringschopped1½ cups
Onion, redsmall dice⅔ cup
Celerysmall dice⅔ cup

Crispy Breaded Chicken:

Chicken filets, Tyson WG Breaded24 each
Noodles, spaghetticooked and chilled18 cups

Instructions

Lemony-Dill Yogurt Sauce:

  1. Add all ingredients to a mixing bowl and whisk or stir until blended.

Crispy Breaded Chicken:

  1. Arrange the frozen chicken fillets in a single layer, without overlapping, on parchment-lined baking sheets.
  2. Bake at 350° F degrees for 14-17 minutes. Bake until temperature reaches 165° F degrees for 15 seconds.
  3. Cut the chicken into large cubes and place in a thin even layer on sheet pans.
  4. Place in the cooler, uncovered, and allow chicken to cool to 41° F degrees.
  5. Hold cold for service.

To assemble the Mediterranean Crispy Chicken Salad:

  1. Gently toss the pasta in the Lemony-dill Yogurt Sauce.
  2. Fold the veggies into the dressed pasta.
  3. Each serving is 1 cup veggie pasta topped with 4 ounces of the crispy breaded chicken cubes.
  4. Hold chilled until service.

Recipe Notes

Yield 12 servings

Serving Size: 1 cup Veggie Pasta with 4 ounces Crispy Chicken

NOTE: The sauce can be made ahead. Hold under refrigeration at 41° F degrees or lower, labeled and dated. Whisk before using.

NOTE: The chicken can be made the day prior to service. Hold under refrigeration at 41° F degrees or lower, labeled and dated.