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.