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!