So, I’m afraid I have not been all that creative in the kitchen lately, or even all that inclined to actually cook… It has just been so dark, gloomy and rainy that I really just want to come home and snuggle up on the couch with my pets and hubby. We’ve been eating our share of left-over soup from the freezer (got to love dinner that is no harder than heating something up).
Now, I do realize you’re all completely capable of making a delicious salad, but this was a pretty darn good twist on Greek salad and I just felt like I should share. Plus, you can easily stretch one chicken breast for both salads (without your meat loving husband feeling short changed). This will definitely get added to the dinner salad rotation in my house. Might add some chick peas next time, and tomato in the summer.
¼ c tzatziki sauce
1 chicken breast
4 c water
2 Tbs red wine vinegar
1 Tbs rosemary olive oil
½ c red wine
½ lemon, squeezed and added to the pot
Dash garlic powder, oregano, black pepper, dill, rosemary, and parsley
4 – 5 c baby Spinach
¼ large sweet onion (quick pickled in red wine vinegar for about 20 minutes)
1/3 cucumber, sliced
½ red bell pepper, sliced
2/3 c fat free feta crumbles
1 Avocado, sliced
Garlic green olives, cut in half
In a lidded pot combine all of the ingredients for the poaching liquid and drop in the chicken breast. Cover and bring to a boil, cook for about 12 minutes. Drain chicken and set aside to cool.
While the chicken is cooking, thinly slice the onion and marinate in red wine vinegar and set aside. Build your two salads. Top with the marinated onion and set aside the marinating vinegar.
Once the chicken is cool enough to handle, partially shred and mix with the taziki sauce and one Tbs of the onion marinating vinegar. Top salads and enjoy!
2 Servings: 1 serving – (estimated) 536 Calories, 23 g Fat, 18 Carbs, 2.6 g Fiber, 64 g Protein