
Greek Salad w chicken, potato salad, hummus, & tzatziki (Zoe’s Copycat Recipe) & Greek Chicken Pita (2 meals of recipes!)
Greek Salad w chicken, potato salad, hummus, & tzatziki (Zoe’s Copycat Recipe) & Greek Chicken Pita (2 meals of recipes!)
I LOVE it when I can make something and eat on it a couple days in new ways! This recipe is a family favorite! I make the Greek chicken pita recipe the first night, then Greek salad the next meal with all the leftovers! ❤️
For The POTATO SALAD:
12 red potatoes (26 Oz)
1/2 tsp salt
1/4 cup sliced green onions
1/2 cup Greek Red Wine Vinaigrette (recipe below)
Instructions
- Slice the potatoes. I quartered mine.
- Place in a pot of water, and bring to a boil.
- Add 1/2 tsp salt.
- Reduce heat, and cook until tender, about 12 minutes.
- Drain and cool.
- Stir in dressing and green onions.
- Serve room temperature.
For the Greek Red Wine Vinaigrette
Ingredients
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1/2 cup extra virgin olive oil or avocado oil
- 1/2 teaspoon garlic powder (or granulated garlic)
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Measure each ingredient, and add to a mason jar (or other container with a tight-fitting lid).
- Shake to combine.
For the HUMMUS:
2 (15 Oz) cans chick peas, drained
2-4 Tbsp Olive or avocado oil
2 cloves garlic 🧄
Juice of 1 lemon 🍋
1 tsp salt 🧂
1/4 tsp pepper
*Mix all of these ingredients in a blender. You might need to add a little more oil or water.
For the TZATZIKI SAUCE (also doubles as salad dressing):
Ingredients
- 2 Tsp dried dill
- 3 mint leaves, optional
- 1 clove garlic
- 1/2 small onion, halved
- 2 cups Greek plain yogurt
- 1 tablespoon lemon juice
- 1 small cucumber, peeled, seeded and quartered (or 1/4 of a large one)
- ¼ teaspoon salt
- White pepper to taste
Instructions
- In a blender jar, add dill, mint, garlic and onion. Cover and PULSE until garlic and onion are minced.
- Add remaining ingredients. Cover and PULSE until desired consistency.
- Cover and refrigerate until ready to serve.
🥙For the Grilled chicken pita pocket 🥙 :
2 Tbsp Olive or avocado oil
4 lbs chicken thighs, cut into small chunks
Red leaf lettuce
Pita bread
Greek seasoning, to taste
*Greek potato salad recipe above
*tzatziki recipe above
*hummus recipe above
Carrots and cucumber slices for hummus
Heat oil in large skillet. Add diced chicken then Greek seasoning. Cook on medium-high heat until chicken is cooked thru and no longer pink. (Usually about 10 mins). Fill pita pockets with red leaf lettuce, cooked chicken, and kalamata (purple) olives. I like to use tzatziki sauce all over mine. Serve with a side of Green potato salad, hummus, carrots, and cucumber slices.
🥗 For the Greek Salad🥗 :
*Greek potato salad recipe above
*red wine vinaigrette or tzatziki recipe above for salad dressing
*hummus recipe from above
*Greek chicken recipe from above
Red leaf lettuce, cleaned and chopped
Sliced, cucumbers
Kalamata (purple) + green olives
Green bell pepper slices
Baby carrots
Feta cheese
Place about 3/4 cup Greek potato salad in the bottom of salad bowl. Top with red leaf lettuce, dressing of your choice, & everything else except hummus and pita. Warm pita bread for 5-10 mins in 250 degree oven or until warm. Serve pita in bowl w hummus and carrots, cucumber, bell pepper.