Doubling on the greek today with a greek salad inspired chicken that also happens to be made with greek yogurt.
The moral of this week for me is technology issues. I guess I'm getting older, I should embrace it. First, I decide to throw my phone across my hardwood floors when I took it out of my purse resulting in the entire front shattering. I had an iPhone 5 and was in desperate need for an upgrade so this wasn't devastating to me. However, despite having my old phone working fine, and my new phone working fine, I was unable to sync the contacts and quite frankly, just too lazy to try any longer. It's kind of fun using deductive reasoning to figure out who is texting you. Secondly, while transferring my domain to WordPress, I ended up deleting my blog. Didn't know how deeply invested I was in this personal project until it was gone and I cried. So shout out to those loyal seven followers because I am emotionally in this now. Lastly, about 30 minutes ago, my fingers accidentally swiped left on the trackpad causing the webpage to go "back" and delete the beautiful blog post I wrote about Greek Chicken.
My grocery store is undergoing some pretty intense renovations which were going all fine and dandy until they removed the olive bar. I mean what? Is it coming back? I don't know. No sign of it yet. I was forced to buy jarred kalamatas for this recipe like some sort of peasant. Yes I am a spoiled brat when it comes to my antipasta needs.
A couple of posts back in my Greek Chicken Skewers blog, I talked about my love of all things greek, including John Stamos. That greek love transcends into the salad realm, because let's admit it, greek salads are amazing. I had trouble naming this post because I wanted to make greek chicken salad. But not A...greek chicken salad. I wanted to make chicken salad, that was greek. Make sense? This recipe is super easy, protein packed and low carb. Yes, I'm still trying to live the low carb life. It's perfect to eat alone, or add as a topping to a regular salad. My favorite way to eat it is to stuff it into a pita, or a wrap, but that whole low carb thing is killing my dreams.
My grocery store is undergoing some pretty intense renovations which were going all fine and dandy until they removed the olive bar. I mean what? Is it coming back? I don't know. No sign of it yet. I was forced to buy jarred kalamatas for this recipe like some sort of peasant. Yes I am a spoiled brat when it comes to my antipasta needs.
A couple of posts back in my Greek Chicken Skewers blog, I talked about my love of all things greek, including John Stamos. That greek love transcends into the salad realm, because let's admit it, greek salads are amazing. I had trouble naming this post because I wanted to make greek chicken salad. But not A...greek chicken salad. I wanted to make chicken salad, that was greek. Make sense? This recipe is super easy, protein packed and low carb. Yes, I'm still trying to live the low carb life. It's perfect to eat alone, or add as a topping to a regular salad. My favorite way to eat it is to stuff it into a pita, or a wrap, but that whole low carb thing is killing my dreams.
Ingredients:
Creamy Greek Dressing
Whisk all the dressing ingredients together in small bowl. In a large bowl, combine chicken, onion, pepperoncini, feta, olives, cucumber, tomatoes, red pepper, and parsley. Drizzle dressing over the chicken mixture and toss to fully combine.
- 4 cups shredded chicken
- 1/2 cup red onion diced into strips
- 1/3 cup diced pepperoncini
- 1/2 cup diced cucumber
- 1/3 cup diced cherry tomatoes
- 1/2 red bell pepper diced
- 1/4 cup chopped parsely
- 1/2 cup feta cheese
- 1/3 cup dice kalamata olives
Creamy Greek Dressing
- 3 tbsp red wine vinegar
- 3/4 cup greek yogurt plain
- 2 garlic cloves minced
- 2 tsp dijon mustard
- 1 tbsp fresh oregano
- 1/2 cup olive oil
- 1/2 tsp kosher salt
- 1/4 teaspoon fresh ground pepper
- 1/4 cup fresh lemon juice
Whisk all the dressing ingredients together in small bowl. In a large bowl, combine chicken, onion, pepperoncini, feta, olives, cucumber, tomatoes, red pepper, and parsley. Drizzle dressing over the chicken mixture and toss to fully combine.
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