Greek chicken salad

When you want something easy for meal prep or just a quick light meal to make this is the meal for you. With the hint of dill taste and the freshness of the veggies and the tank of the dressing this is sure to please any palette and not leaving you feeling stuffed and bloated.

Greek Chicken Salad

Ingredients:

1 English cucumber

Cherry Tomatoes

1 large shallot

1/2 tsp of garlic powder

1 Block of Fetta cheese

2 rotisserie chicken breast

1 tsp. of Dill (dry how ever fresh is better).

2 to 4 TBS of olive oil (if you feel you need more then drizzle a little at a time if that’s better for you).

Juice of one lemon

Pinch of salt and pepper to taste

Pita bread or gluten free spinach tortillas for a wrap
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**Note make sure to wash all your veggies and dry well**

First Quarter your cucumber
Cut your cherry tomatoes in to halves
Slice you shallot very thinly you don’t need to use the whole tihinf or you can omit if you don’t like. However it does add a nice flavor to the salad.
Cut chicken breast into small cubes or shred if desired.
Get your fresh dill (if using fresh) and chop roughly ( If using dry dill that’s fine as well). Grab your feta block and crumble into the salad.
Add everything in a bowl mix everything upand sed aside.

Now to make the dressing. Measure with your heart when it comes to the olive oil. If your not sure start out with the measurements that I have above. Add the lemon juice with the pepper, salt and garlic powder. Mix well till everything is well incorporated.

Pour the dressing over the salad mix and enjoy as is for make a wrap or warm a pita up and enjoy that way as well. Either way it’s a refreshing meal packed with protein and all the goodness of the earth.

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Today we are making my special Greek salad, Greek chicken salad wrap. Uh, I have all the ingredients ready. I kind of want to just jump into it. This is going to be a good refreshing wrap that you can eat alone without a low carb tortilla. Uh some people like it with the pa if you toast it a little bit, but I’m simply just going to make this salad because this stand alone is good in itself. So, we’re going to go ahead and get started. I’m going to go ahead and show you the ingredients that you need and then we’ll go ahead and start going. So, let’s get the ball rolling on making the salad. To start out with, you’re going to need about one shallot. And you want to slice that up very thinly. Some feta cheese. This is an herb garlic plant-based uh cheese. I didn’t have any plant-based feta cheese or regular feta. Uh so we’re just using that. You’re going to need some um of your salt, pepper, and dill. I have already You can quarter up your cucumbers. I’ve cut them up into eighs just because it was a really uh big cucumber. Also, I would prefer that you ch go with the English cucumber. Less water in it and less seeds. You’re going to need about one to two chicken breasts. If you want to eat this stand alone, you’re fine. All you have to do is, of course, pour the dressing over it and you can enjoy it. However, you can also have it, like I said, with a pita bread or a nice gluten-free tortilla. Um, there is also the spinach glue uh low carb or gluten-free tortillas. I think that’s the one we have. And I’ll show you how you can wrap it up. Now, it is. Okay. So, I’m going to go ahead. What I’m going to do is I am going to cut my chicken breast. The these are cold. This came from a rotisserie chicken. So, all I want to do is I I want to cut my chicken breasts in half first. I’m going to try and do them into cubes. Um my daughter said shred it. You could shred it if you want. I want to try it in cubes. Um little cubes just because I just want to try it. So, you can shred it. It’s It’s really just a preference, but like I said, I’m want to go the cube way. This is I haven’t done this before, so we’re going to see how it works out. And I’m not going to make it. It doesn’t have to be perfect. I just want it cut this and keep on cutting till we’re done. And then I’m going to go ahead and start with the other stuff. and I will be right back. Okay. All right. This is the last of it and then we can add our other ingredients. So, let’s go ahead and put the oil and the lemon to the side because we will make that last. And we’re going to go ahead and add these tomatoes in. Now, these are Roma tomatoes. They have less liquid and juice in them cuz I’m trying to keep the liquid content down. I don’t want it to be too too like mushy and messy. So, Roma tomatoes can still have a little bit of liquid. So I half of the tomatoes I took some of the like seeds and juice out and the other half I left so it kind of has a balance. And then you’re going to go ahead. My husband doesn’t like a lot of onion. So we’re probably just going to put about half of this bowl here for onion. And then we can add more. I’m going to add more to mine. And then this is your cheese. So like your feta cheese in here. And then let’s go ahead and make the dressing. So what we have is about I want to say 1/3 cup of oil. A3 to4 cup of oil. You want to go ahead and put your seasoning in. This is really just salt, pepper, and dill in here. And you can eye it. And then I’m going to go ahead and squeeze the juice of one lemon. I’m trying to catch all the seeds. I try to take all the seeds out as best as I can, but if not, it’s okay. I have a fork. But we’re just going to squeeze that in here. Really, really, really good. Okay. So, I’m going to go ahead and mix all of this up first before we put the dressing over it. I just want to incorporate the onions and the cheese. Try not to make so much noise with that. Now, you can definitely add more cheese, more feta cheese if you’d like. I have, like I said, done this the shredded way, the shredded chicken way. Uh, I think I kind of like the cubes. I don’t know. We’ll we’ll see. So, let’s go ahead and drizzle. You don’t need to use all of this dressing, but I’m just putting the chicken will soak it up. So, I want to put about half of it. And it’s better to start little and then mix. Um, add more if you need to add more cuz the chicken will soak that up. So, I’m just making sure that we’re incorporating it really, really well. bringing everything from the bottom that has all the goodness, all the juices and everything. Okay, you don’t want to over mix. I’m going to try this really quick. See if it needs anything. It does seem to need a little more of the dressing. And I think that’s it. You can definitely add a little bit of salt. I try not to use a lot of salt in my meals. I let people add salt. So, but you are ready. And I will be back with the gluten-free spinach tortilla so we can make this wrap. So, here is my gluten-free tortilla. And I am just simply going to make sure I get all the goodness of everything in here. if I had the grocery store did not have the larger ones. So, we’re gonna make the best of this. And all you have to do is simply just bring some of the food up this way. You want to leave some room to wrap. And you just go like this. You go this way. And then you bring it over this way. And you have a very messy. The tortillas are definitely better, but you have a nice yummy wrap. Now, like I said, you can definitely use regular tortillas. Burrito tortillas would be um I would suggest to use those, but this is all what they had. And let’s go ahead and taste this. Okay. Okay. Here we go. We’re going to take a taste of this. Okay, first of all, this is so refreshing. You get that light dill that comes through and the lemon and like you have a little bit of the shallot. It’s not so overpowering, but everything kind of just like blends together really well. I love how the flavors come together. Like I said, you can definitely do this just alone in a bowl. You can do it on a side with maybe some Greek barbecue or something like that. It this is this really compliments and can compliment many dishes. If you think you’re going to try this recipe, let me know. Take a picture, send it. Don’t forget to like, subscribe, and follow. It does help my channel out. And I will see you next time with another great recipe. For now, thanks you guys and bye.