Ingredients
Lemony-Dill Yogurt Sauce:
Yogurt, plain Greek | 3 cups |
Sour cream | 3 cups |
Mayonnaise | 1½ cups |
Lemon juice | 6 tablespoons |
Dill weed, dried | 1½ teaspoons |
Lemon zest | 6 lemons |
Garlic, granulated | 3 teaspoons |
Pepepr, red, crushed | 1½ teaspoons |
Vinegar, red wine | ⅔ cup |
Oregano leaves, dried | 1 tablespoon |
Sea salt | 2 teaspoons |
Pepper, black, ground | ½ teaspoon |
Veggies for Pasta:
Tomatomedium dice | 1½ cups |
Cucumbers, englishmedium dice | 1½ cups |
Olives, blackchopped | 1½ cups |
Parsley leaves, Italian flat leaffresh chopped | 4 tablespoons |
Banana Pepper Ringschopped | 1½ cups |
Onion, redsmall dice | ⅔ cup |
Celerysmall dice | ⅔ cup |
Crispy Breaded Chicken:
Chicken filets, Tyson WG Breaded | 24 each |
Noodles, spaghetticooked and chilled | 18 cups |
Instructions
Lemony-Dill Yogurt Sauce:
- Add all ingredients to a mixing bowl and whisk or stir until blended.
Crispy Breaded Chicken:
- Arrange the frozen chicken fillets in a single layer, without overlapping, on parchment-lined baking sheets.
- Bake at 350° F degrees for 14-17 minutes. Bake until temperature reaches 165° F degrees for 15 seconds.
- Cut the chicken into large cubes and place in a thin even layer on sheet pans.
- Place in the cooler, uncovered, and allow chicken to cool to 41° F degrees.
- Hold cold for service.
To assemble the Mediterranean Crispy Chicken Salad:
- Gently toss the pasta in the Lemony-dill Yogurt Sauce.
- Fold the veggies into the dressed pasta.
- Each serving is 1 cup veggie pasta topped with 4 ounces of the crispy breaded chicken cubes.
- 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.