Greek yogurt seasoned with herbs, vegetables, chicken and cheese served alongside a colorful bed of vegetables, hummus, and pita chips for a simple summer salad plate
Eating my colors makes me happy. Combining tasty food with colorful piles of vegetables is a terrific way to eat a variety of colors. I wouldn't normally say that chicken salad is a colorful dish, but when you serve it with gorgeous vegetables, well, even on a white plate this would still be a riot of color.
I've been throwing together some easy summer mixed plates using a variety of cool and warm ingredients lately. For a glimpse, head to my FB page to check out this photo.
Use whatever vegetables are available, in season, to serve this chicken salad. Currently my pepper plants are overshadowed by the rogue squash that decided to live in their garden bed, I have carrots, kohlrabi and squash in the farm share, and local cucumbers down the street. Each week brings new crops into ripeness so this same salad will continue to adapt to the available colors. [Just watch out for the beets, or you'll have the "wow, I must be dying . . . oh, wait, I ate beets yesterday" experience].
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| Photobombing Naan!! |
Colorful Greek Chicken Salad Plate
3 Tablespoons plain Greek yogurt3 Tablespoons mayonnaise
½ teaspoon dried summer savory (or 1 teaspoon chopped fresh savory--got some in the farm share)
½ teaspoon dried thyme
½ teaspoon dried Turkish oregano
½ teaspoon salt
½ teaspoon pepper
⅓ cup chopped olives (I used a blend of green, black, and kalamata)
½ cup chopped sweet onion
½ cup chopped bell pepper
1 Tablespoon chopped pickled jalapeño peppers
⅓ cup crumbled feta cheese
2 cups chopped cooked chicken
2 to 3 Tablespoons chopped fresh herbs (I used cilantro and parsley)
¼ cup chopped salted cashew nuts
optional additions:
½ cup chopped cucumber or kohlrabi
½ cup diced carrots or peppers
½ cup diced tomatoes
½ cup diced summer squash
½ cup marinated artichoke hearts
¼ cup olives
crumbled pita chips for garnish
Combine yogurt, mayonnaise, and spices in a large bowl. Dump vegetables, cheese, chicken and herbs, and stir to coat with dressing. Sprinkle nuts on top. Serve alongside, over top or mixed in with optional veggies and hummus. Garnish with crumbled pita chips if desired.
This post is shared on Fresh Foods Wednesday, What's Cookin' Wednesday, Hot Fun in the Summertime, Food on Friday
I love to grill a bunch of chicken breasts and keep them on hand to pull together salads like this.
ReplyDeleteLydia,
DeleteNow that we're grilling more often, I need to try this--I keep planning the vegetables for the grill, but the meat is kind of an afterthought. Last night it was bratwurst patties (that grill from frozen) and shrimp (that thawed easily) with yellow squash 2 ways and new potatoes. Always with the vegetables, my mind is during the CSA season.
Thanks for the tip!
I have those same Costco pita chips. I love them; they're perfect for all the dips. Speaking of I've made your Fattoush Dip twice in the last two weeks, a cucumber and tomato salad another night and a giant cobb salad last night. It's all about dips and veggies over here. A riot of color if you will. :)
ReplyDeleteP.S. I've had the oh my god, I'm dying...oh wait it's just beets experience before. Makes things interesting.
Meghan,
DeleteI have these Costco chips because of YOUR Costco chips! I'd been buying the giant bag, and while they taste yummy they are kinda hard and crunchy and I didn't want anyone to ruin their new orthodontia, if you know what I mean. So I started buying the box of pita chips and I love the way I can make individual appetizers out of them as well as scoop up piles of veggies. So thank you for that WIAW tip!