Greek Salad with Roast Chicken

Greek Salad with Lemony Pomegranate Vinaigrette and Roast Chicken

For the salad:

Kirby cucumbers, cut in chunks on a bias

cherry tomatoes, cut in half

Feta cheese, crumbled

Castelvetrano olives, pitted

mint, chopped

dill, chopped

lemony pomegranate vinaigrette (recipe below)

lemon and sumac roast chicken (recipe below)

Combine cucumbers, cherry tomatoes, feta cheese, olives and herbs together in a bowl. Toss with as much lemony pomegranate vinaigrette as desired. Taste for seasoning and season with salt and pepper, if desired. Top with the lemon and sumac roast chicken before serving.

For the Lemony Pomegranate Vinaigrette:

1 tablespoon sumac steeped in a little water

2¼ tablespoons lemon juice

1½ tablespoons pomegranate molasses

1-2 garlic cloves, minced

½ cup plus 1 tablespoon olive oil

salt and pepper

Whisk together. Season to taste.

For the lemon and sumac roast chicken:

½ of a rotisserie chicken, meat pulled, boned discarded

heavy pinch dried oregano

lemony pomegranate vinaigrette

Place the pulled rotisserie chicken in a bowl. Add the oregano and toss with some of the lemony pomegranate vinaigrette. Season with salt and pepper, if desired.