• Jessica Brown

GREEK CHICKEN SALAD


Suuuuuuper easy and tasty. I like to use multi-colored tomatoes because I'm very fancy obviously, but any will do.


Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.

Source recipe: Cookies and Kate

INGREDIENTS:


2 Tablespoons fresh Dill, chopped

1 ½ cups Plain Greek Yogurt

2 Tablespoons Olive Oil

1 Tablespoons Lemon Juice

½ teaspoon Sea Salt

2 cups Cucumber, grated

16 ounces Cherry Tomatoes, quartered

½ Red Onion, sliced

½ cup Kalamata, sliced

2 medium Garlic cloves, minced

1 Rotisserie Chicken, shredded (about 4 cups)


SPECIAL TOOLS:


Box Grater

DIRECTIONS:


Chop 2 Tbs fresh Dill and put in a medium-large bowl. Add 1 ½ cups Plain Greek Yogurt, 2 Tbs Olive Oil, 1 Tbs Lemon Juice and ½ tsp Sea Salt. Stir to combine.


Grate 2 cups of Cucumber and squeeze out all the excess moisture before adding to bowl.


Quarter 16 oz. Cherry Tomatoes. Thinly slice ½ a Red Onion and ½ cup of Kalamata Olives. Mince 2 medium cloves of Garlic. Break down and shred 1 Rotisserie Chicken. Add everything to the bowl and mix to combine all ingredients.


Recent Posts

See All