Serve this as is or on top of sourdough, crackers, or even lettuce cups.

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Garlic Confit:

⅓-½ c garlic cloves

Olive oil

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Dressing:

4 oz feta

4 Tbsp Greek yogurt

2 Tbsp mayo

2 Tbsp white vinegar

¼ c water

Salt & black pepper

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Salad:

6-8 oz raw broccoli, finely chopped

2 chicken breasts, cooked, finely chopped

1 red onion, finely diced

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Toppings (optional):

Feta, crumbled

Chili flakes

Peanuts, toasted & chopped

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Garlic Confit:

1. Add garlic cloves to a small ramekin, fill to the top with olive oil. Bake, covered, at 275°F/135°C for 2 hours. Remove and let cool.

Dressing:

2. In a food processor, add 4-5 Tbsp of the garlic confit, feta, yogurt, mayo, vinegar, water, a generous pinch of salt, and lots of fresh cracked black pepper. Process well and taste, adjusting as needed.

Salad:

3. Add broccoli and chicken to a mixing bowl.

4. Add onion to a smaller bowl, top with cold water, and mix a couple times over 5-10 minutes. Strain and add to the same bowl as the broccoli and chicken.

5. Add as much of the dressing to the bowl as desired. Toss everything together, and taste, adjusting as needed.

6. Top with crumbled feta, chili flakes, peanuts, or other desired toppings.

Tags: broccoli, chicken, dressing, garlic confit, gluten-free, homemade, make-ahead, preserving, salad, sandwich