Olive Oil, Lemon and Rosemary Chicken Salad

SERVES: 10

1 case, thawed	Tyson® All Natural,* Low Sodium, Fully Cooked, Reverse Blend, ½" Diced Chicken
2 cups	Olive oil
6 ea.	Fresh lemons
¾ cup rough chop	Fresh rosemary sprigs
As needed	Kosher salt
As needed	Black pepper
2 tsp. for additional flavor	Garlic powder
2 bags	Mixed spring lettuce mix
1 bags	Carrot matchsticks
4 Cups Drained	Roasted red peppers, canned or jarred, drained thoroughly and patted dry with paper towels, cut into ½" dice
2 Cups	Feta cheese, crumbled
1 Cup	Sliced almonds, toasted
1 bunch	Italian parsley leaves, fresh, finely chopped (for garnish)

To prepare the chicken salad, mix chicken, fresh lemon juice, rosemary, garlic powder, salt and pepper. (This can be done up to 24 hours prior to serving. Tightly cover and hold in the refrigerator until ready to use if preparing in advance).
Combine the prepared chicken salad, spring mix, carrot sticks, roasted red peppers, almonds and chopped parsley into a large mixing bowl. Gently toss together until well combined.
Add feta cheese crumbles on top just before serving.

Culinary Notes

It is recommended that the chicken salad be prepared 24-hours prior to serving so the lemon and rosemary flavors can fully develop for maximum flavor impact.
In addition to serving the prepared chicken salad atop the composed green salad, the chicken salad would also be great as a small plate snack/appetizer when served alone with some grains such as quinoa. It could also be mixed in with the greens.
If there is concern around serving harder, crunchier ingredients, omit the carrot matchsticks and the toasted almond slices from the composed green salad and serve with soft bread.
If cream-based chicken salad is preferred, omit a portion of the extra virgin olive oil from the provided chicken salad sub-recipe and add in some mayonnaise and/or salad dressing.