Welcome to Greek Week! Yesterday, I told you all about a Cypriot cheese called Halloumi that I loooove. Since I included that into the delicious little bacomelets, I thought I would do a whole week of foods that either are Greek or include at least one Greek ingredient. I guess this is technically day 2 of this, but since Halloumi was “optional” in the last recipe, today’s meal will officially begin the Greek Week experiment.
I know I recently posted a salad recipe, but my fellow blogger Liz made a request for chicken salad so this is dedicated to her. I hope you all like it as much as I do!
- 3-4 cups of shredded chicken
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 cup red grapes, halved
- 1/3 cup dried cranberries
- 1/4 cup chopped celery
- 1/4 cup chopped walnuts
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- salt and pepper to your liking
- Combine mayonnaise, Greek yogurt, mustard, honey, and lemon juice in a bowl. Whisk until well blended.
- Add in the cranberries, celery, grapes, walnuts, and chicken. Toss until completely coated.
- Season with salt and pepper (I used 1/2 teaspoon of each).
- Cover and refrigerate for at least an hour.
How you want to eat it is up to you. You can serve it over greens, on toast, in a wrap, or in a croissant as I did. I had enough for 6 sandwiches with extra still remaining for a salad. It’s yummy and doesn’t require too much.