I'm on a roll with the blog this week. I hope I can keep it up. Sometimes I forget how freeing writing is for me. It's a great stress reliever. It's also great accountability. And after the last month that I've had, I really need that accountability.
The Greek Chicken Salad was a hit at supper last night. My husband did comment that he found the cucumbers to be "weird" in the salad but I found them refreshing.
If you are looking for something different and easy to make, you should definitely try this twist on chicken salad.
The recipe comes from a cookbook put together by members of a ladies Bible study class I was in when we lived in Slidell. I miss those ladies at First Baptist Slidell. This particular recipe was submitted by Jessica Fleming Odom.
Greek Chicken Salad
3 cups cubed, cooked chicken
2 medium cucumbers, peeled, seeded, and diced
1 cup crumbled feta cheese
2/3 cup sliced black olives
1/4 cup minced fresh parsley
1 cup of mayo
3 garlic cloves, minced
1/2 cup plain Greek yogurt
1 TBS dried oregano
Combine first five ingredients. Set aside. In a small bowl, combine remaining ingredients. Toss with chicken mixture. Cover and chill for several hours.
* I had used all of my fresh parsley and didn't have time to run to the store so I used some dried parsley I had on hand. It worked nicely. I also reduced the amount of mayo and increased the amount of Greek yogurt a bit to reduce the calories and fat. Seriously yum!
Peace, Love, and Healthy Living,