Ingredients needed:
* 2 cups of plain Greek yogurt
* 1/2 cup of honey
* 1 teaspoon of finely shredded orange peel
* 1/2 teaspoon of salt
* 1/4 teaspoon of ground black pepper
* 2 tablespoons of milk
* 2 tablespoons of snipped fresh mint
* 2 1/2 to 3 pounds cooked chicken breast, cut into 1-inch pieces (about 6 cups)
* 1 cup of crumbled feta cheese
* 1 cup of quartered dried apricots
* 1 cup of coarsely chopped hazelnuts, toasted
* Romaine lettuce leaves
* Fresh mint sprigs (optional)
Preparation steps:
* For dressing, in a medium bowl combine yogurt, honey, orange peel, salt and pepper. If necesary, stir in enough of the milk, 1 tablespoon at a time, to reach desired consistency. Stir in the 2 tablespoons snipped mint.
* In an extra large bowl, combine chicken, feta cheese, the 1 cup quartered apricots, and the 1 cup chopped hazelnuts. Add dressing; stir gently to coat. Cover and chill for 2 to 12 hours.
* To serve, spoon chicken mixture onto lettuce leaves. If desired, garnish with additional dried apricots, hazelnuts, and mint sprigs.
Enjoy
(Serves 8)
