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GARLICKY FETA BROCCOLI CHICKEN SALAD

With over 50 MILLION views, this is without a doubt a favorite amongst anyone who’s tried it.
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This is one of those easy meals that packs a ton of protein, flavor, and its super easy to prep in advance
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You can serve this as is, on top of toasted sourdough bread, crackers, or even inside lettuce cups. The ratios below are what worked for me - you can adjust however way you wish.
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Here is how to make it:
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1.Lets start with the sauce. This is super easy, but it does take time in the oven if you are using garlic confit. You can either use 4tbsp already roasted garlic or 4-5 tbsp garlic confit. If making confit, just add 1/3 to 1/2 cup garlic cloves to a small ramekin, fill to the top with olive oil, cover it, and put it in the oven at 275F for 2 hours. Remove, and let cool before using. Its that easy, and it tastes INCREDIBLE.
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2.Now that we have the garlic situation sorted out, let’s make the rest of the sauce. In a food processor add 4-5 tbsp of just the garlic confit (not the oil, just the garlic), 4oz feta cheese, 4 tbsp greek yogurt, 2 tbsp mayo, 2 tbsp white vinegar, 1/4 cup water, a generous pinch of salt, lots of fresh cracked black pepper. Process well, taste and adjust. This is a thicker sauce, but you can thin it down later with water if you like.
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3.Then, lets make the salad. First, finely chop 6-8oz of raw broccoli and add it to a mixing bowl.
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4.Finely dice 2 baked chicken brsts (you can use thighs or rotisserie chicken here, too). Add it to the same bowl.
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5.Finely dice 1 red onion, add it to a smaller bowl, top with cold water, and mix a couple times over 15-20 mins. Submerging them in cold water takes away that intense, sharp bite from the raw onion. After its soaked for a few minutes, strain and add to the same bowl as broccoli and chicken.
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6.Add as much sauce to the bowl as you want, toss everything together, give it a taste and adjust as you like. Then top with some more crumbled feta, some chili flakes, or any other topping you like.
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ENJOY.