Caroline, Chicago, IL
This is probably my number one summer standby recipe. I searched back through the archives just to be sure that I had not posted this recipe already. I had forgotten that this is my first summer blogging. Oh Whipped… it is as if you have been a part of my life forever!
Initially, when I started this blog (encouraged by my buddy mav), I was looking for a new hobby and welcomed another way to obsess about food. I was skeptical as to how long I would keep it up since I have a love affair with learning curves and lose interest quickly when I do new things. My basement and closets are filled with various art supplies and equipment from past interests.
In the past six months, this blog has offered me much more than expected. It has been wonderful meeting new friends, finding kindred spirits, being welcomed by so many new people and even reconnecting with an old friend by chance. I must admit that there has been a time or two when I felt a slight obligation to the blog but in large part, it has been such a delcious, friendly, stimulating, exciting adventure. Thank you for reading!
(sappy background music ends)
I discovered this recipe a few summers ago and make it a number of times each grilling season. The grated cucumber in the dressing adds something refreshing and special to the flavors. As I prepare to type it out, I am surprised at how long it is as I seem to throw it together so quickly. After you make it a time or two, you will see that it is a snap.
Chicken Souvlaki Salad
Adapted from Cooking Light
1 lb. boneless, skinless chicken
3 cups cubed, peeled cucumber
1/3 cup sliced red onion
1/2 cup crumbled feta cheese
1/2 cup kalamata olives
2 ripe tomatoes, cored and cut in 1 inch pieces
1/2 cup plain yogurt
1/4 cup grated, peeled cucumber
1 t white wine vinegar
1 crushed garlic clove
salt and pepper
dash cayenne pepper
Dried oregano (Greek oregano if you can find it)
Grill or broil chicken. Cut into chunks. Mix with cubed cucumber, feta, onion, olives and tomatoes. In separate bowl, combine yogurt, grated cucumber, vinegar, garlic, salt, pepper and a dash of cayenne pepper. Mix together to form dressing. Toss the salad with the yogurt mixture. Sprinkle with Greek oregano. Serve with pita chips.
June 26th, 2007 at 6:07 am
My kind of summer dish. Time does fly, doesn’t it? I’m glad you’ve stuck with us.
June 26th, 2007 at 6:30 am
sounds delicious, thanks!
June 26th, 2007 at 8:21 pm
So glad you’ve stuck around!
June 26th, 2007 at 11:31 pm
I’m so glad that you’ve stuck around too!
It’s been so nice peeking at your blog these past few months. You’ve got such creative dishes, there hasn’t been one yet that I haven’t wanted to make myself.
Not to mention the sweet comments you have made on my blog in return! So many thanks to you, and keep the posts coming!
June 27th, 2007 at 8:10 am
this looks incredibly good… will be trying it later today, thanks! i just found you via swallowfield, glad i did!
June 29th, 2007 at 9:10 pm
I made my own take on this last night for dinner, it was delicious, and there were leftovers for lunch today, always a winner in my books. I’m very happy you have stuck around as well, this is always an enjoyable place to visit.
July 20th, 2007 at 2:42 am
nice recipes on your site i try many of them. they all are delicious now i try this Chicken Souvlaki Salad. but i put red wine instead of white wine because white wine gives me allergy.