Feta Chicken Salad
from https://www.seriouseats.com/

Briny feta and a creamy dressing give this chicken salad a bright, flavorful twist.

Instead of using only mayonnaise, I combine mayo with Greek yogurt for a dressing that's creamy and tangy without being heavy. Lemon zest and juice add brightness, while fresh dill, parsley, and scallions add freshness to keep the salad lively. For the chicken, I prefer roasting bone-in, skin-on breasts rather than poaching or relying on pre-cooked chicken.

The result is a chicken salad that's equally at home piled onto a sandwich, tucked into a wrap, or spooned into lettuce cups.

2 bone-in, skin-on chicken breasts (2 1/4 pounds total weight; 1 kg), trimmed or 5 cups diced poached or store-bought rotisserie chicken (see notes)
1 tablespoon (15 ml) extra-virgin olive oil
2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
1 teaspoon freshly ground black pepper, divided
1/3 cup (75 ml) mayonnaise
1/3 cup (75 ml) plain Greek yogurt
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh dill fonds
1 1/2 teaspoons lemon zest plus 2 tablespoons (30 ml) lemon juice
3 scallions, thinly sliced
7 ounces (200 g) feta cheese, crumbled into about 1/2-inch pieces (about 1 1/3 cups)

Adjust oven rack to middle position and heat oven to 400°F (205 °C). Line a rimmed baking sheet with foil.

Place chicken breasts, skin side up, on a prepared sheet. Brush all over with oil and season with 1 1/2 teaspoons kosher salt and 3/4 teaspoon pepper. Roast until the thickest part of the breast registers 155°F (58°C) in the center, 40 to 55 minutes. Cool to room temperature, about 40 minutes.

Remove meat from bones and discard skin and bones. Cut chicken into 1/2-inch cubes (about 4 cups).

In a large bowl, combine mayo, yogurt, parsley, dill, lemon zest and juice, remaining 1/2 teaspoons kosher salt, and remaining 1/4 teaspoon black pepper.

Add chicken, scallions, and feta and gently fold until combined. Season to taste with salt and pepper. Serve with lettuce, in a wrap, or as a sandwich.

Yield: 5 cups