Mediterranean Chicken Salad Sandwich This is a creamy chicken salad spread inspired by Mediterranean flavors of basil, lemon, capers, sun-dried tomatoes, kalamata olives, and feta cheese. This works great on a toasted bun, but could also be used on a bed of lettuce or in a tortilla. This is a fantastic way to use left-over chicken. Ingredients:   1 cup diced chicken   1 tsp. capers, chopped   1 tbl. red onion, chopped   ¼ cup sun-dried tomatoes, chopped   1 tbl. kalamata olives, pitted and chopped   ½ cup feta cheese, crumbled   1 tbl. fresh basil, chopped   1 tbl. freshly squeezed lemon juice   ¼ tsp. garlic, minced   ½ cup mayo   generous amount of freshly cracked pepper, to taste Instructions: Combine all ingredients in a bowl. If serving as a sandwich, lightly toast the bun or bread. NOTE: I like to cook boneless, skinless chicken breasts on the grill. Before grilling I rub each chicken breast with olive oil and season lightly with salt and garlic-pepper seasoning. I let the grilled chicken cool before dicing. Makes: 2 sandwiches Return to Sandwich Index
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