For the best taste, let the salad marinate for an hour in the refrigerator before serving. It will only keep for 2 days so eat it quickly, though I don’t think that will be a problem with how delicious it is!
1 package Athos crumbled feta cheese
1/2 large red onion, sliced
1 lb. cooked, cold, cubed chicken (recipe follows if not on hand)
2 large cucumbers, skinned and seeded (if you don’t like seeds) and cubed
2 roma tomatoes, diced
1/2 cup chopped fresh basil (or 2 Tbs. dried)
6 Tbs. extra virgin olive oil
1/4 cup lemon juice
In large bowl, add olive oil, lemon juice and basil. Whisk until creamy. Add all other ingredients and toss with hands to cover with dressing and mix well. Cover and refrigerate for 1 hour. Serve cold.
Cubed lemon pepper chicken:
1 lb. boneless skinless chicken breast, raw
1 Tbs. lemon juice
1 Tbs. lemon pepper
Preheat oven to 350. Meanwhile, spray cookie sheet with nonstick cooking spray or use a paper towel to spread olive oil across the surface. Place chicken on cookie sheet (its usually 2 breasts). Pour 1/2 Tbs. over each breast and then sprinkle with 1/2 Tbs. of lemon pepper. Bake uncovered about 15-20 minutes or until FULLY cooked. Internal temperature of 165. If you don’t have a thermometer, squeezing down on the chicken with a fork will work, watching for juices to run clear only or cut into center of breast to make sure it’s not pink anywhere.
Cool on counter for 10 minutes and then dice, placing in refrigerator afterwards to cool fully, about 20 minutes.