Greek yogurt seasoned with herbs, vegetables, chicken and cheese served alongside a colorful bed of vegetables, hummus, and pita chips for a simple summer salad plate
Eating my colors makes me happy. Combining tasty food with colorful piles of vegetables is a terrific way to eat a variety of colors. I wouldn't normally say that chicken salad is a colorful dish, but when you serve it with gorgeous vegetables, well, even on a white plate this would still be a riot of color.
I've been throwing together some easy summer mixed plates using a variety of cool and warm ingredients lately. For a glimpse, head to my FB page to check out this photo.
Use whatever vegetables are available, in season, to serve this chicken salad. Currently my pepper plants are overshadowed by the rogue squash that decided to live in their garden bed, I have carrots, kohlrabi and squash in the farm share, and local cucumbers down the street. Each week brings new crops into ripeness so this same salad will continue to adapt to the available colors. [Just watch out for the beets, or you'll have the "wow, I must be dying . . . oh, wait, I ate beets yesterday" experience].
Colorful Greek Chicken Salad Plate3 Tablespoons plain Greek yogurt
3 Tablespoons mayonnaise
½ teaspoon dried summer savory (or 1 teaspoon chopped fresh savory--got some in the farm share)
½ teaspoon dried thyme
½ teaspoon dried Turkish oregano
½ teaspoon salt
½ teaspoon pepper
⅓ cup chopped olives (I used a blend of green, black, and kalamata)
½ cup chopped sweet onion
½ cup chopped bell pepper
1 Tablespoon chopped pickled jalapeño peppers
⅓ cup crumbled feta cheese
2 cups chopped cooked chicken
2 to 3 Tablespoons chopped fresh herbs (I used cilantro and parsley)
¼ cup chopped salted cashew nuts
½ cup chopped cucumber or kohlrabi
½ cup diced carrots or peppers
½ cup diced tomatoes
½ cup diced summer squash
½ cup marinated artichoke hearts
¼ cup olives
crumbled pita chips for garnish
Combine yogurt, mayonnaise, and spices in a large bowl. Dump vegetables, cheese, chicken and herbs, and stir to coat with dressing. Sprinkle nuts on top. Serve alongside, over top or mixed in with optional veggies and hummus. Garnish with crumbled pita chips if desired.
This post is shared on Fresh Foods Wednesday, What's Cookin' Wednesday, Hot Fun in the Summertime, Food on Friday