Monday, August 13, 2012

Greek Chicken Salad

Let's do lunch.

My treat!

Ok, well you'll have to do a little prep work, but I'll give you the recipe and the rave reviews and let you take it from there.

Isn't chicken salad wonderful?  Growing up I never really got into the traditional chicken/celery/grape/mayo dish, but I have now discovered chicken salad comes in many forms (why is it that growing up you tend to think of the things your mom made as the ONLY way to make them??).  So I'm finally discovering the versatility with chicken salad (you may remember the southwest version I made a couple of weeks ago) and you can eat it in many forms too!- in a bowl with a fork, tucked between two slices of bread, or nibble at it straight from the fridge (I chose to do all three). 

Oh, and eat it for lunch, snack, dinner, breakfast...? 

Greek Grilled Chicken Salad

Makes about 4 cups

1/2 pound chicken, cooked and chopped into small chunks
2 roma tomatoes, chopped
1/4 of a red onion, chopped
1/2 of a cucumber, copped
1/4 cup feta

for chicken dressing:
2 tablespoons greek dressing
2 tablespoons lemon juice
1 tablespoon lemon zest
1 garlic cloves, minced

for quick tzatziki:
1/4 cup plain Greek yogurt or sour cream
1 teaspoon olive oil
1/4 teaspoon lemon juice
1 garlic clove, minced
2 tablespoons chopped cucumber
1/2 teaspoon dried dill
salt and pepper, if desired

30 minutes to 2 hours before servings, place cooked chicken in a ziplock bag or baking dish and cover with the dressing ingredients (dressing, lemon, zest, garlic) and let sit.

Meanwhile, combine the tzatziki ingredients (yogurt, oil, lemon, cucumber, garlic and dill) in a bowl and mix. Season with salt and pepper. Set aside or back in the fridge until ready to use.

In a large bowl, combine cucumber, tomato, onion and chicken. Add in feta. To bring the salad together, add the tzatziki.  Just continue to mix until the salad comes together. Eat as desired!

Adapted from How Sweet It Is.

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