Cooking Notes for Greek Salad: Like with our other recipes, we skipped out on the olives.
Greek Salad with Grilled Chicken (adapted from Simply in Season; serves 6-8)
1/4 cup chicken broth
2 tbsp red wine vinegar
1 tbsp chopped fresh oregano (or 1 tsp dried)
2 tsp olive oil
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1 clove minced garlic
1 lb-ish of skinless, boneless chicken breasts
8 cups lettuce or mixed salad greens
1 cup sliced cucumbers
1 cup coarsely chopped tomatoes
2 slices red onion, separated into rings
1/4 cup crumbled feta cheese
8 pitted Kalamata olives (halved, optional)
Combine chicken broth, red wine vinegar, oregano, olive oil, sugar, salt, pepper, and garlic in a small bowl. Set aside all but 2 tbsp of the dressing. Preheat grill or broiler.
Brush chicken with 2 tbsp of dressing. Place on grill rack or broiler pan coated with cooking spray. Cook for 5 minutes on a side or until chicken is done. Cut into slices 1/4 inch thick.
Combine greens, cucumbers, tomatoes, and onion in a large bowl and toss with reserved salad dressing. Divide salad among 4 plates. Top with chicken. Sprinkle feta (and olives) over salad and serve!
Cooking Notes for Falafel: These are not the exact directions from the box, but they are what Will followed based on the box and the Budget Bytes: Falafel recipe.
1 package of falafel mix
1/3 cup water
1/2 red onion
1/4 cup chickpeas
Small bunch of parsley
Flour, to thicken
1 1/2-2 cups canola oil
Combine falafel mix and water in a food processor, gently pulsing. Add red onion, chickpeas, and parsley and continue to pulse. Begin to add flour to help thicken while still pulsing (approximately 1 cup flour). Refrigerate.
Heat oil in in a small pot, until wavy. Test a small piece of falafel mix to make sure it will float to the top. When oil is ready, roll falafel into balls no bigger than a golfball. Place in oil to brown, then flip once bottom is brown. Remove and drain, then serve with tzatziki sauce!
Tzatziki Sauce (adapted from Budget Bytes)
12 oz plain Greek yogurt
1/2 medium cucumber
1 tbsp minced garlic
1/4 tsp dill
1/4 tsp salt
Peel and remove the seeds from half a cucumber. Using a cheese grater, grate the cucumber into the yogurt. Add the dill, salt and garlic, stirring well. Refrigerate for at least 30 minutes before serving.
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