Recipe by Rachael Ray
1/2 cup walnuts
1 rotisserie chicken (3 to 4 lb.)
1 cup Greek yogurt
1/2 cup mixed fresh herbs (such as flat-leaf parsley, dill, and chives), finely chopped
1 lemon, juiced (about 1/4 cup)
2 tbsp. EVOO
2 cloves garlic, grated or pasted
1 tsp. dried oregano (about 1/3 palmful), lightly crushed in your palm
A few dashes of hot sauce (such as Tabasco)
Salt and pepper
1/3 seedless cucumber, chopped (about 1 1/2 cups)
1 cup feta, drained and crumbled
2 stalks celery from the heart with leafy tops, finely chopped
1/2 red onion, finely chopped
10 to 12 cherry tomatoes, quartered
Sliced pepperoncini and pitted kalamata olives, for garnish
Romaine or Little Gem lettuce leaves, if serving the salad in lettuce cups
Pita breads plus chopped crisp lettuce, if serving the salad in sandwiches
1. In a small skillet, toast the nuts over medium heat, stirring often, until fragrant and browned, 3 to 5 minutes. Transfer to a cutting board and let cool. Coarsely chop the nuts.
2. Shred or chop the chicken into bite-size pieces. (Reserve the skin and bones for stock.)
3. In a large bowl, whisk the yogurt, herbs, lemon juice, oil, garlic, oregano, and hot sauce. Season the dressing with salt and pepper. Mix in the cucumber, feta, celery, onion, tomatoes, and chicken. Season the chicken salad.
4. Arrange the salad on a platter or in a large shallow bowl. Top with the nuts, sliced pepperoncini, and olives. Serve the salad with piles of lettuce leaves for lettuce cups or with pitas and chopped lettuce for sandwiches.