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!)

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! ❤️



12 red potatoes (26 Oz)
1/2 tsp salt

1/4 cup sliced green onions

1/2 cup Greek Red Wine Vinaigrette (recipe below)



  1. Slice the potatoes. I quartered mine.
  2. Place in a pot of water, and bring to a boil.
  3. Add 1/2 tsp salt.
  4. Reduce heat, and cook until tender, about 12 minutes.
  5. Drain and cool.
  6. Stir in dressing and green onions.
  7. Serve room temperature.


For the Greek Red Wine Vinaigrette



  • 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


  1. Measure each ingredient, and add to a mason jar (or other container with a tight-fitting lid).
  2. 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):


  • 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



  • 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

Kalamata (purple) olives

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

Pita bread triangles, warmed

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.




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