Cool Greek Chicken Salad Flatbreads with Herb Dressing


We like this sandwich for a light dinner or lunch.  Serve with a cup of soup for a complete meal.


Herb Dressing: 

2 Tablespoons fresh parsley

2 Tablespoons fresh basil

2 green onions

1 cup plain Greek yogurt

1 Tablespoon fresh lemon juice

2 Tablespoons grated Myzithra cheese

1/8 teaspoon red pepper flakes

1/4 teaspoon salt

Roughly chop parsley, basil and green onions and place in a food processor, chop.

Place 1 cup of yogurt….

lemon juice…

red pepper flakes, Myzithra cheese and salt in the processor with the herbs.

Mix all together and set aside.

Ingredients for the salad: 

2 cups cooked grilled chicken

1/2 head torn romaine lettuce

1/4 cucumber, peeled chopped

1/2 cup roasted red peppers

1/2 cup pitted Kalamata olives, chopped

1/4 cup chopped red onion

Prepare the salad by peeling, then chopping the cucumber

Chop the roasted red pepper…

Chop the Kalamata olives…

Chop the red onion…

Chop or tear the lettuce, place all in a large salad bowl.

Add the cooked chicken.

Place some of the dressing on the salad and toss well.

Place on warm flatbread and  spoon a little more dressing over the salad.

Serves 6

Taco Salad

Taco Salad

Ingredient List:

1 pound ground beef or ground turkey

1 onion, chopped

1 red bell pepper, chopped

1 packet taco seasoning mix

1 head of romaine lettuce or bag of mixed salad greens

1 cup shredded cheddar cheese

2 medium tomatoes, chopped

1 bag tortilla chips

1 cup mayonnaise

1/2 cup green salsa

1 teaspoon lemon juice

Place one onion on a cutting board.

Slice the onion in half.

Peel back the paper-like skin.

Slice through the middle of the onion.

Make several slices down the onion half.
Now slice the onion down the other direction.
Repeat this process with the other half of the onion and you have beautiful, evenly chopped onions! Now lets start cooking!
Place a large saute pan on your stove, turn it on to medium-high heat and add some olive oil, about one turn around the pan.
Add the onions to the pan and cook until they are soft, 6-7 minutes.
Slice a red bell pepper in half, remove the seeds and make long slices.
When you have the pepper cut in strips, cut in the other directions making bite-size pieces.
Add the peppers to the pan with the onions and stir all together.
Now add the ground beef or ground turkey to the pan, stir all together well.  Cook the meat until meat is no longer pink.
Turn off the heat briefly.  Remove the fat from the pan.  Turn the heat back on to low and sprinkle the taco seasoning over the meat, add 3/4 cup of water, stir in well.
To make the salad, slice the tomatoes.
Slice or tear the lettuce into a large bowl; add the tomatoes and cheese.  You can use any kind of cheese you like.  We used swiss cheese here.  That is one cheese that Megan can have with her lactose sensitivity.
Finally, crunch the tortilla chips over the top.
Here are some ingredients for an optional dressing to put on top;
One cup mayonnaise, 1/2 cup green salsa and 1 teaspoon lemon juice.
Mix all these ingredients together.
To serve your salad, place some of the lettuce salad on your plate, put a scoop of the taco meat on top and ladle some dressing over all.