Tuesday, April 10, 2012

Chicken Souvlaki Salad

This past summer, when I was canning, I tried making a jar of tzatziki base that could later have yogurt or cultured sour cream added to it. During the winter we tried it out as an alternative to

sauerkraut and as a sweet relish. Both were delicious, but this was the first time using it as I'd intended and it didn't disappoint.
 I love this Tzatziki recipe, it comes from fellow blogger Kalyn. I really admire her as a food enthusiast, home chef, gardener and writer, I think you might too.
Our salad had wild spring lettuces, sweet peppers, kumatos, Stacy's Pita Chips, mix of olives and feta from the Lexington co-op.
The chicken was marinated in Greek Goddess for two hours and then grilled. The meal was flavorful and filling and I will definitely make this again!

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