Greek Chicken Salad Recipe

Greek Chicken Salad Recipe

Ingredients

• 1 lb boneless skinless chicken breasts, cooked, chilled to cool and diced
• 1 cup diced mini Persian cucumbers
• 3/4 cup sliced grape tomatoes 
• 1/2 cup feta cheese, crumbled 
  
  
• 1/3 cup chopped red onion
• 1/4 cup diced Kalamata olives
• 3 Tbsp sliced almonds (optional)

Dressing
• 1/2 cup non-fat or low-fat plain greek yogurt 
  
  
• 1/4 cup sour cream
• 1 clove garlic, minced
• 1 Tbsp chopped fresh dill (or 1 tsp dried)
• 1 Tbsp chopped fresh parsley (or 1 tsp dried)
• 1 Tbsp lemon juice, preferably fresh
• Salt and freshly ground black pepper, to taste
• 
  

• To a mixing bowl add, diced chicken, cucumbers, tomatoes, feta cheese, red onion, Kalamata olives and sliced almonds. Add dressing and toss to evenly coat. Serve over bread, rolls, croissants, wraps, or in pita pockets. For best results serve within 3 hours of preparing (for best crunchiness of cucumbers and almonds), store in refrigerator.
• For the dressing:
• In a mixing bowl, whisk all of the dressing ingredients together to blend and season with salt and pepper to taste.

Blueberry Greek Yogurt Parfait

Blueberry Greek Yogurt Parfait Recipe

• 1 (6-oz.) container Coconut Yogurt
• 1 cup of strawberries and blueberries mixed together
• 1/2 cup Back to Nature Classic Granola

Spoon half of yogurt into 10oz clear glass or clear plastic drinking glass. Top with half of the strawberries and blueberries mixture. Then add the cereal. Repeat layers.

Zucchini Fritters with Tzatziki

Zucchini Fritters with Tzatziki

2 cups coarsely grated zucchini
1/2 cup coarsely grated potato
kosher salt
pinch of flour
1 egg
1 tablespoon chopped chives (or whatever herb you like)
1 tablespoon chopped mint (or whatever herb you like)
zest of one lemon
1/4 cup diced white onion
1 tablespoon unsalted butter

Tzatziki:
1 cup Greek yogurt
2 T. finely diced red onion
1 T. chopped mint
kosher salt
squeeze of lemon juice

1. Place the grated zucchini and potato in a colander. Spread the veggies out to allow for maximum surface area exposure and sprinkle all over with kosher salt. Let sit for at least 30 minutes to drain.

2. Meanwhile, make the tzatziki, if desired: Stir together yogurt, onion, mint, salt and lemon juice. Taste. Add more salt if necessary. Chill until ready to use.

3. After the 30 minutes, squeeze veggies out and wrap in paper towels. Squeeze again. [Note: The veggies will not drain out enough liquid on their own in the collander, so squeezing them with a paper towel is a critical step to mopping up that moisture.] Open up the paper towel and spread out your veggies. Sprinkle with a pinch of flour to soak up leftover moisture.

4. In a bowl, whisk together egg, herbs and lemon zest. Add salt and pepper to taste. Add onion and grated zucchini-potato mixture. Stir well.

5. Preheat over to 200˚F. Place a foil-lined cookie sheet in the oven. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.

6. Cook about 3 fritters at a time until golden brown on each side. Place fritters in the oven while you make additional pancakes. Serve as soon as possible with tzatziki on the side.

(Source)

5 Layer Greek Dip

5 Layer Greek Dip

Ingredients:

-Hummus (homemade or store bought)

-red bell pepper

-kalamata olivws

-cucumber

-feta cheese

-fresh dill

5 Layer Greek Dip

1. Finely chop olive, bell pepper, cucumber, and dill.

2. Spread hummus about 1-2 inches thick in the bottom of a wide serving dish.

3. Sprinkle the vegetables evenly over the hummus.

4. Crumble feta cheese on top.

5. Sprinkle bits of dill and serve with warm pita slices. Enjoy!

(Source)

Greek Pasta Salad

Greek Pasta Salad

1 1/2 tablespoons salt
12 ounces bite-size pasta, your choice
2 cups medium diced seedless cucumber, lightly sprinkled with salt
2 cups halved cherry tomatoes, lightly sprinkled with salt
1 cup crumbled feta cheese
1/2 cup pitted kalamata olives, chopped coarse
1/2 medium red onion, sliced thin
1 1/2 teaspoon dried oregano
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
Ground black pepper

Bring 3 quarts of water to boil in a large pot. Add salt and pasta to the boiling water. Using back-of-the-box times as a guide, cook pasta until just tender.  Drain pasta (do not rinse), pour into a shallow baking pan, and cool to room temperature.

When ready to serve, place pasta, cucumber, tomatoes, feta, olives, onion, and oregano in a large bowl, Add oil; toss to coat. Add vinegar and pepper to taste; toss to coat. Adjust seasonings and serve.