4–5 tbsp roasted garlic or garlic confit (just the garlic, not oil)

4 oz feta cheese

4 tbsp Greek yogurt

2 tbsp mayo

2 tbsp white vinegar

¼ cup water

Generous pinch of salt

Lots of fresh cracked black pepper

● Instructions:

Blend all ingredients in a food processor until smooth.

Taste and adjust seasoning. Add more water to thin, if desired.

Chill while prepping the rest of the salad.

●

🥗 Salad Base

6–8 oz raw broccoli, finely chopped

2 cooked chicken breasts, finely diced (or use thighs/rotisserie)

1 small red onion, finely diced

● Quick onion mellowing tip:

Place diced onion in a small bowl of cold water for 15–20 minutes. Stir occasionally.

Drain before adding to salad — this removes the harsh bite of raw onion.

🥄 Assembly

In a large mixing bowl, combine broccoli, chicken, and strained red onion.

Add your desired amount of sauce and toss well.

Taste and adjust — add more feta, black pepper, chili flakes, or fresh herbs.

Serve cold. Keeps well in the fridge for up to 3 days.