Before I tell you about this amazing and amazingly easy summer salad, just wanted to tell you that TODAY is the last day to vote for my recipe! It just takes one click…if you haven’t already voted, I’d be tickled pink if you would consider it. Thank you muchly.
WHIPPED FETA, you guys.
I have not stopped thinking about it since that day. Just waiting for the right moment and the right recipe to try my hand at that creamy cheesy wonderment.
Today is that day. And it’s such a good day.
Sure the conversion of a cheese spread to a salad dressing may be a tad indulgent. But I used some yogurt in there too, so we’ll just call it a wash.
Actually. you know what, it’s a win. A total win. Just tread water for an extra two minutes while holding a toddler in your arms, or walk an extra time around the block after dinner (it’s summer, we can totally do that!) and we’ll call this one a major win. A delicious, summery, salady (whipped feta!!) win.
Chicken Potato Whipped Feta Salad
based on this whipped feta recipe // makes 3-4 medium salads
- 1 large chicken breast
- 1 T olive oil
- 4 C arugula
- 3 smallish red potatoes, chopped roughly and steamed until tender
- 2 C cherry tomatoes, sliced in half
- 8 oz feta cheese
- 1/4 C plain greek yogurt
- 2 T olive oil, divided
- the juice of one lemon
- salt and pepper to taste
Heat a skillet over medium high heat. Cut the chicken into little cubes, add 1 T olive oil to the pan, and sauté the chicken until browned. Set aside.
Put all ingredients for the feta (feta, yogurt, olive oil, lemon, and salt/pepper) in a food processor and turn on high. Let blend until feta is smooth and creamy. You may need to scrape the sides of the food processor down a few times in the process. I did.
Once the feta is whipped, combine about half of it with the cooked potatoes, tomatoes, and chicken. (you can store the rest in the fridge for good snacking later on).
Put the feta/chicken mixture over a bed of arugula, season with salt and pepper, and garnish with more tomatoes to serve.