⅓cupfull-fat yogurtplain or Greek, just add water if necessary
¼cupfeta cheesecrumbled
½teaspoonsaltor to taste
For the Salad:
4-6cupschickencooked and shredded or chopped
1cupsun-dried tomatoeschopped*
Instructions
Dressing
Pulse the basil, garlic, and lemon juice in a food processor or blender until chopped. Scrape down the sides and add the yogurt and feta cheese. Blend until smooth. Taste and add salt if needed, and add 1-2 Tablespoons water to thin it out if necessary.
Salad
Chop or shred the chicken and chop up the sun-dried tomatoes. Combine with the dressing and stir well. Top with a little more feta cheese, if desired.
Serve with toast, salad greens, or in a wrap!
Notes
*I don't use oil-packed sun-dried tomatoes. I always use dried tomatoes found in plastic bags or packages, but I'm sure the oil-packed would work perfectly fine.