Wednesday, October 10, 2012

Greek Chicken Salad Sandwiches

I love chicken salad. It's so easy to make and the flavor combinations are endless. Last summer I made chicken salad at least once a week but this summer it just wasn't on my radar. Then I saw Josie post these Greek Chicken Salad Sandwiches and I was kicking myself for not making chicken salad more often.

photo (39)
Since SP isn't a fan of most Greek flavors this was all mine to enjoy. And enjoy it I did. Immensely. You can't go wrong in my book when you combine all those ingredients together and stuff them in a pita. I poached two chicken breasts, one for me for this recipe and one for SP (just mixed with salt, pepper and mayo), and when I added all the ingredients to my chopped chicken breast I had enough for 4 sandwiches (a pita cut in half and stuffed full of chicken salad). Keep that in mind when making this.

I absolutely loved the flavors in this chicken salad and can't wait to make it again.

Greek Chicken Salad
From Annie's Eats, as seen on Pink Parsley

1 1/2 cups chopped cooked chicken
1/2 cup chopped cucumber (that has been peeled and seeded)
3/4 cup chopped tomatoes, seeded and diced
1/3 cup finely chopped red onion
1/4 cup pitted and chopped Kalamata olives (optional)
1/2 cup crumbled feta cheese
1 1/2 cups tzatziki sauce (see below)
Kosher salt and black pepper
Pita, for serving

Combine all the ingredients through tzatziki and stir to combine. Taste and season with salt and pepper as needed. Serve with pita bread.

Because so many of the components have a lot of water, if you are eating this as leftovers, just pour off whatever liquid has accumulated at the top of the salad.

Modified from I Was Born to Cook

1 cup plain greek nonfat yogurt
1 cup chopped cucumber (peel and seeds removed)
1/4 cup chopped dill leaves
Salt and pepper to taste
1 small garlic clove, chopped
Squeeze of fresh lemon juice

Put all ingredients in a bowl and mix. Taste as you go along and adjust ingredients accordingly. Chill before serving.
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