Chicken Souvlaki Salad & Greek Spinach Bake...Foodie Friday...

Foodie Fridays hosted by Gollum is a fun way to share tried and true recipes. Thank you Gollum. For more recipes please visit HERE.

My daughter was having some sorority sisters come down to the beach to visit. Unfortunately, it has been raining alligators along with cats and dogs for the past two days. So we decided to make some Greek food instead of turning on the bbq in the rain.

My daughter made Chicken Souvlaki Salad last week and enjoyed the taste. She suggested it would be healthy for our diets and fast and easy to prepare to share with her girlfriends. It was also a big hit with her sorority sisters!

Chicken Souvlaki Salad

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.

I decided to bake Greek Spinach Bake to accompany the above recipe. This was my first attempt making this recipe and it was tasty and easy.

Greek Spinach Bake

Ingredients:
2 cups (16 oz) 4% cottage cheese
1 (10 oz) package chopped spinach squeezed dry
8 oz crumble feta cheese
6 tablespoons flour
1/2 teaspoon pepper
1/4 teaspoon salt
4 eggs beaten

Combine cottage cheese, spinach and feta in a large bowl.
Stir flour, pepper, salt together in a separate bowl. Add to above.
Add beaten eggs and mix.

Grease a 9" square pan.
Pour into greased pan.
Bake 350 uncovered for 1 hour.

tρώω!

Greek for eat!

Don't forget to register for the Viking cooking class with other Georgia bloggers on August 14th.
See my side bar for information.