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My Big Fat Greek Dinner

February 1, 2011

Good Morning!

(Did you know that is the name of a Lionel Richie song?  He obviously didn’t invent the saying, but it is a darn good song!)

I’m especially chipper today because I made a major life-changing decision yesterday.  I plan to reveal the specifics later this week, but let’s just say, I’m walking on sunshine right now (which also happens to be the name of a song…but it isn’t nearly as genius as Lionel’s music). 🙂

Last night,  I made Greek Souvlaki Chicken Salad from Cooking Light.

I’ve made this a few times for Michael (unfortunately, I have eliminate whatever  “souvlaki” is in mine since I cannot eat dairy, but even the non-dairy version is good).

This is a really easy weeknight meal, and what I love most is that there are always a ton of leftovers…so I get the next night off from cooking!

Greek Souvlaki Chicken Salad

Yield: 4 servings (serving size: 2 cups)
* 2 teaspoons bottled minced garlic, divided
* 1 teaspoon fresh lemon juice
* 1 teaspoon extra-virgin olive oil
* 1/2 teaspoon dried oregano
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 pound skinless, boneless chicken breast
* 3 cups cubed peeled cucumber (about 3 cucumbers)
* 1/2 cup vertically sliced red onion
* 1/2 cup (2 ounces) crumbled feta cheese
* 2 tablespoons chopped pitted kalamata olives
* 2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
* 1/2 cup plain fat-free yogurt
* 1/4 cup grated peeled cucumber
* 1 teaspoon white wine vinegar
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/4 teaspoon ground red pepper
* 1/4 teaspoon black pepper

Preheat grill or broiler.

Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.

Isn’t my apron fun?

It is amazing how easy it is to adapt recipes to suit both of our dietary preferences/requirements.  Sometimes it is a PITA (pain in the arse), but for the most part, I don’t mind it at all!

Do you ever have to adapt meals in your household for various family members or do you all eat the same things?

Have a wonderful day!

  1. Nikki M. permalink
    February 1, 2011 8:28 AM

    My husband is lactose intolerant so we really don’t do a lot of dairy. I am veg and he is not, but all dinners are veg. He can add meat if he wants, but we decide a menu for the week together so we always chose foods we both enjoy! It was hard at first, but now I don’t remember ever doing it another way 🙂

  2. narrowgatewellness permalink
    February 1, 2011 10:44 AM

    Yes! Like Nikki, I’m a veg and my honey is a carnivore. So we adapt a lot of meals to go both ways. And pretty soon you just get used to it. But I have to say, even though he still enjoys his meat, he is becoming a veg ambassador and loves trying new things with me! He even made a vegetarian soup for us the other night that was AMAZING!

    • February 1, 2011 12:30 PM

      That’s awesome! It makes life so much easier when everyone in the house has an open mind to trying new things. The soup sounds great. I’ll have to steal the recipe from you. 🙂

  3. February 2, 2011 9:22 PM

    I LOVE your apron!! 🙂

    • February 3, 2011 7:14 AM

      Thank you! It was a Christmas gift from Michael. I have a whole collection of aprons with cute sayings. 😉

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