Chicken Salad with Feta & Mint

The combination of yoghurt, feta and mint give a bit of Persian flare to this salad, and make it so fresh tasting. You can use leftover roasted chicken if you like, but I like to make this with chicken breast that has been steeped or gently poached in chicken broth (or stock) for the juiciest, most tender chicken salad imaginable.

It's important to use a yoghurt whose flavour you like. If you choose a very sour yoghurt, that will be reflected in the finished salad. If you think your yoghurt might be a bit too sour, you can always cut it half-and-half with a mayonnaise or crème fraîche, to soften the flavour - although that will of course make for a richer salad overall.

Chicken Salad with Feta & Mint

Makes about 2 cups

225 grams cooked chicken breast
50 grams plain feta cheese (not marinated)
3 tablespoons finely chopped fresh mint
1/4 cup julienned de-seeded cucumber
1/4 cup plain Mediterranean-style thick yoghurt
1/4 teaspoon ground white pepper
Salt to taste, if necessary
Ground sumac to finish (optional)

If you are freshly cooking the chicken just for this recipe, set it aside to cool while you prepare the other ingredients.

Finely dice the chicken breast and heap it into a mixing bowl. Crumble the feta over the chicken.

Cut a 5-6 cm piece of cucumber, and slice it into quarters, lengthwise (if it is a thick-skinned cucumber, peel it). Slice away the seeds from each quarter, and then finely julienne the remaining cucumber flesh (you don't want the pieces too long - very short lengths work best. I usually eat the seeds while I'm doing this, because they're tasty, but they are too wet to leave in the finished dish. Blot the sliced cucumber pieces dry with a bit of clean kitchen towel, and add them to the bowl with the chicken and feta. Sprinkle the white pepper over the chicken mixture, and use a fork to thoroughly stir everything together.

Add the yoghurt and the chopped mint, and stir through. Taste, to see if it needs salt (if your feta is very salty, it probably won't, but if it's milder, it might). Cover tightly and refrigerate for an hour or so to give the flavours a chance to meld. Use as a sandwich filling, or simply scoop it onto some greens for a light meal.

If you happen to have some ground sumac, sprinkle a bit lightly over the filling before closing up the sandwich. The lemony-earthy note of the sumac complements the other flavours very nicely.



While it works very nicely in a traditional two-slices-of-bread sandwich, it is also excellent as a wrap filling (I've used both tortillas and lavash to great success), or stuffed into a pita. As you can see, I fill my sandwiches quite generously, using about a cup of salad per sandwich, but if you are doing flatbread roll-ups to accompany a soup, you might want to make them a little smaller.



This salad keeps well overnight in the fridge, but you probably don't want to leave it longer than that, or the enzymes in the cucumber will start to break down the yoghurt, making it watery.