Easy Greek Chicken Salad

INGREDIENTS
chicken breasts
romaine lettuce
spring mix
sliced cucumber
diced tomatoes
crumbled feta cheese
Greek Vinaigrette dressing

DIRECTIONS
Marinate chicken breasts in Greek vinaigrette dressing for up to 24 hours. Cook chicken using preferred method. (I prefer to pressure cook the chicken--add 1 cup water and cook for 8 minutes.)

Shred chicken and combine with all salad ingredients.

Tzatziki

*Adapted from Design Mom. Watch her kids make it here.

Serves: 10 (about 2 1/2 cups total)
Prep: 15 minutes

INGREDIENTS
1 large English cucumber
8 oz plain Greek yogurt
8 oz sour cream
1 Tbsp olive oil
1 clove garlic, minced

DIRECTIONS
Peel and grate cucumber. Squeeze the cucumber between paper towels or a clean tea towel to remove as much liquid as possible. (Don't skip this step or the tzatziki will be watery.) Combine all ingredients.

Serve on Slow Cooker Greek Gyros.

Slow Cooker Greek Gyros

*Adapted from Design Mom.

Serves: 6-8
Prep: 30 minutes

INGREDIENTS
1 large onion, thinly sliced
2 lbs boneless, skinless chicken, cut into 1-inch pieces (4 chicken breasts or 8 thighs)
juice of 2 large lemons
1 Tbsp olive oil
1 1/2 tsp dried oregano
1 1/2 tsp dried dill
1 tsp sea salt
1/4 tsp black pepper
8 pitas

DIRECTIONS
Combine all ingredients except the pitas in a slow cooker. Cook on high for 2-3 hours or on low for 4-6 hours. (I cooked on low for 4 hours and they were perfect.) Do NOT overcook or the chicken will begin to dry out.

Serve on pitas with tzatziki. Serve with a Greek salad (greens, tomatoes, cucumbers, feta, olives, and Greek dressing). Another easy side that goes deliciously well are Alexia oven fries with olive oil, rosemary, and garlic. Yum!