Make the garlic confit

• Add the garlic cloves to a small ramekin and fill to the top with olive oil.
• Cover and bake at 135 °C until the garlic is soft and golden.
• Remove and let cool before using.

Blend the feta sauce

• In a food processor, add the garlic confit, feta, Greek yogurt, mayonnaise, white vinegar and water.
• Season with salt and plenty of cracked black pepper.
• Process until smooth, then taste and adjust.

Prepare the vegetables and chicken

• Finely chop the raw broccoli and add it to a mixing bowl.
• Finely dice the baked chicken breasts and add them to the same bowl.

Soak the red onion

• Finely dice the red onion and place it in a smaller bowl.
• Cover with cold water and stir a couple of times.
• Drain and add to the bowl with the broccoli and chicken.

Toss and serve

• Add the sauce to the bowl and toss everything together.
• Taste and adjust the seasoning.
• Top with crumbled feta and chili flakes.