I hate wasting food. It feels like I’m throwing money away. My family was never a big fan of leftovers, so I’ve learned to re-purpose food into another meal to avoid wasting anything. I also try to get creative with what is in my fridge, freezer, and pantry and find a way to use up food. This Greek chicken salad is a creation that started with leftover shredded chicken and turned into something beautiful.
I love Greek food, especially since a lot of it is gluten-free. We had a massive tub of tzatziki and feta cheese that I purchased from Costco. I had a little left to be used, so I thought about a Greek chicken salad I could use for lunches at work this week. The cool thing about this recipe is that it can be modified to use up what you have on hand. I had cucumbers, grape tomatoes, red onion, kalamata olives, tzatziki, and feta cheese in my fridge. Perfect!
You could also add fresh dill, parsley, celery, or peppers to this dish, which would be delicious.
Creamy Greek Chicken Salad Recipe
- 2 medium chicken breasts shredded
- ¾ cup cucumbers diced
- ½ cup grape tomatoes sliced
- ¼ cup feta cheese crumbled
- ⅓ cup red onion chopped
- ¼ cup kalamata olives sliced
- ¾ cup tzatziki
- 1 dash salt
- 1 dash pepper
- ust combine everything and stir together. I added a little fresh lemon juice and salt and pepper to finish.
- Serve on your favourite gluten-free bread or crackers, or eat by yourself. Enjoy!