Sunday, July 3, 2011

Greek Chicken and Rice Salad


After an extended rainy season, summer is here in full force.  Surprisingly, though I'm still getting tons of greens in my veggie box because of the rainy season.  Usually it's tomatoes and squash starting to come in at this point, so I've had to rethink my normal summer cooking strategies.

Salads are my answer.  Spinach is actually well received by both my kids and they will eat anything with rice so I after reviewing the contents of my fridge (feta, olives, roasted red peppers from a jar), Greek food came to mind.

Don't overthink this, I'm giving you my version, but do like I did...go to your fridge and use whatever you find in there. 


Seasonal Veggies - spinach, red onions, cucumbers

CWYG Items - feta, chicken breasts, roasted red peppers, olives, garlic, lemons, olive oil, oregano

Greek Chicken and Rice Salad
zest and juice of 1 lemon (no lemons use 1 tbsp red wine vinegar)
1 large garlic clove, minced
1 tsp dried oregano 
kosher salt and pepper to taste
3 tbsp olive oil2 chicken breasts, grilled and sliced
3 cups cooked rice (I used brown short-grain)
1 lb spinach, washed and stems removed
1 small red onion, thinly sliced and soaked in salt water
1 cup crumbled feta
a handful of olives
1/2 cup chopped roasted red peppers
chopped cucumbers (if you have them)

Mix the lemon zest and juice, garlic, oregano and olive oil in a large bowl. Taste and add salt and pepper until it tastes good to you.

Toss with the remaining ingredients.  Taste again and adjust seasonings.  This may mean adding more lemon juice or vinegar, salt pepper or even olive oil if it's too acidic.  Be flexible and change up what you need to.
Copyright 2011 Christi Flaherty, TablaVie Cooking Classes

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Copyright 2012 TablaVie Personal Chef Service

All photos and recipes may not be used without express permission from Christi Flaherty, owner and creator of Cook What You've Got Concept and blog.
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