This Sumac chicken salad with feta basil dressing is one of my favorite chicken salad recipes! The best feta dressing ever. Loads of ingredients tossed with a creamy dressing. This recipe has SO much flavor!
chicken breast, red onions, Athenos Traditional Feta, cooked pearl couscous, arugula, cucumbers, kalamata olives, sun dried tomatoes, fresh basil leaves, extra virgin olive oil, shallots, sherry vinegar, ice water, salt and pepper
Make your dressing. Boil water in a pot to blanch your basil. Add in your basil and blanch for 30 seconds and transfer directly to an ice bath. From there, remove and dry on paper towels.
In a blender or food processor, add in your blanched basil with olive oil, feta cheese, shallot, vinegar, salt, pepper and water. Blend until completely smooth. Set aside until ready to serve.
Prep your salad. Season your chicken with salt, pepper, olive oil and a few pinches of sumac. Roast in the oven until fully cooked (400 degrees for about 30-45 minutes until cooked) or on a grill or stovetop. Then you’ll thinly slice.
Thinly slice your red onions, crumble your feta cheese, cook your couscous (or use cooked couscous or grain of your choice), cube your cucumbers, halve your olives and mince your sun dried tomatoes.
Assemble your salad! In a large bowl, add in your arugula and season with salt, pepper and olive oil. Then add on all your other salad ingredients (red onion, feta cheese, couscous, cucumber, olives, sun dried tomatoes, chicken). Then drizzle over your dressing, toss and serve.