Tag Archives: Cucumbers

Mediterranean Chicken Salad

I love to cook (…duh) but sometimes weeknight meals feel like a chore to come up with. The BF and I do our weekly grocery shopping on Sundays and sometimes I just can’t think past Sunday night as far as meals go. “Are you sick of penne vodka?” I always ask, staring down at the shopping list with the same twenty items as last week and the week before.

If you’re like me, and you often run out of ideas, there’s a savior: Epicurious Weekday Meal Planner. It’s literally a meal for every night of the week. Not just an entree, not just a soup or a sandwich, a whole meal: salad, entree, and even a dessert suggestion. Epicurious even offers up suggestions on what to do with leftovers (for example, 2 cups of rice made on Monday could serve as the base for Tuesday’s soup). And the best part? Most meals are working-girl/guy friendly. You won’t find any four-hour-long roasting menus or Thanksgiving-sized turkey dinners. If you’re ever stuck for a meal idea, you gotta check it out.

The below meal comes straight from Epicurious’ Weekday Meal Planner and it exceeded my expectations. And I love that it makes enough leftovers for my lunch tomorrow and The BF’s dinner on Thursday.

On the menu:
Mediterranean chicken salad
Serves 5
Adapted from Epicurious.comĀ 

4 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp fresh tarragon, chopped
1 Tbsp lemon juice
1/2 Tbsp dijon mustard
Salt and pepper to taste
3 cups cooked, diced chicken

1 cup orzo
1/3 cup dried cranberries
1 6-oz. jar of artichoke hearts, drained
2 Tbsp capers, drained
3 cups mixed greens
1/2 cup grape tomatoes, halved
1/2 cup cucumbers, diced

In a small bowl combined oil, vinegar, tarragon, lemon juice, and mustard, and whisk together until combined. Add salt and pepper to taste. Toss the chicken with 1/4 cup dressing until coated.

Cook orzo as directed and once drained, toss cooked orzo with the remainder of the dressing. Add chicken to the orzo, then add the cranberries, artichoke hearts, and capers.* Plate mixed greens and then chicken salad on top of the greens. Add tomatoes and cucumbers on the side (or on top if the mood strikes you).

*This salad is “supposed” to be served cold (I don’t really do a lot of things I’m supposed to when it comes to cooking) but I looooved the flavor of the balsamic vinegar when the chicken and orzo warmed it up, so feel free to serve it warm or at room temperature.

Note: I warmed up some naan and served it alongside the salad. It was the cherry on the sundae… and yes. Afterward I ate a sundae.

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Make Ahead Greek Pita

I don’t claim to be any type of gym rat. Running on a treadmill just doesn’t turn me on the way eating chips in front of the TV with a beer after work does, you get me? But in the interest of keeping my heart healthy and my saddle bags under control and yada yada yada, I bit the bullet and joined the gym. The problem? Going to the gym after work leaves little to no time for cooking delicious dinners, unless I want to eat at 9pm. And I don’t.

This recipe is perfect if you’re like me, and want to take a maximum of 20 minutes to prepare dinner on a week night. It’s even MORE perfect for a Monday night when you have oodles of time on Sunday to get everything prepared. You can make the sauce ahead of time, cut up and marinade the chicken ahead of time, even chop the vegetables ahead of time. Then when it comes time to assemble dinner, you only have to toss the chicken in a skillet, cook it, and serve. Gym-sweaty to dinner-ready in no time at all.

On the menu:
Greek chicken pita
Serves 2 – 3

Tzatziki:
NOTE: this is WAY more tzatziki than you’ll need for this particular dish, so if you want to halve it, you totally can.
8 oz. plain yogurt
1 cucumber, peeled, seeded and diced
1 1/2 Tbsp olive oil
1/2 lemon, juiced
1/2 Tbsp chopped dill
2 cloves garlic, peeled

Add all ingredients to a food processor. Pulse until blended. Refrigerate for at least an hour before serving, or for best results, overnight.

Marinade for chicken:
6 oz. plain yogurt
2 Tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp fresh ground pepper
2 medium sized chicken breasts, cubed

Add yogurt, olive oil, oregano, salt, and pepper in a bowl and mix well. Add cubed chicken and stir until chicken is coated. Let sit at least 2 hours, or for best results, overnight.

Preparation and assembly:
2 Tbsp olive oil
Marinated chicken (see above)
2 garlic cloves, peeled and smashed

Heat olive oil and garlic cloves over medium heat in a non-stick skillet. Wipe excess marinade from chicken, and add chicken to pan. Cook until chicken cubes are cooked through, around 10 minutes.

Add to a warm pita with freshly chopped tomatoes, cucumbers, and thinly sliced red onions. Top with tzatziki. You can also throw all of this in a bowl without the pita, top with tzatziki and eat it as a salad over lettuce.

Disclaimer: the pita in the picture is actually Indian naan… still freaking delicious.

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