This lunch reminds me so much of the time I really started cooking. It’s one of those “oh dear God, what is in my fridge” sort of meals. Basically, I took a look in my fridge and saw the following:
- Too-salty, pre-marinated grilled lemon herb chicken breast
- Greek yogurt
- Whole-wheat pita
- Leftover roasted veggies
I wanted to use the chicken, but it really is too dang salty. I figured if I chopped it up and mixed it with some Greek yogurt, that would balance out the flavors. To zest it up and add some veggies, I grated a cucumber and crushed a garlic clove into the yogurt. Now I had a yummy Greek chicken salad to fill my pita with…and it wasn’t too salty! Add a sliced tomato from my squirrel-infested garden, and we are good to go!
I made a quick watermelon salad with the arugula, feta, watermelon and a quick red wine vinaigrette. Yum!