Tag Archives: cucumber

Chicken Tzatziki Salad


Lately, I’ve been buying a rotisserie chicken on the weekend. I’ll cut off a breast for us to eat for dinner that night (usually on top of a salad or whatever leftovers are in the fridge), and then I pick the rest of the meat off to be used for the following week. I buy my rotisserie chickens from Costco, and usually get 2lbs of meat off the chicken (not including the chicken used for the first meal). So, what have I been doing with this chicken? Chicken salad. Lots of chicken salad.


This week, I made Chicken Tzatziki Salad. Oh boy, was it good! The lemon and yogurt combo makes it so fresh, and a bit tangy, while the cucumber adds just the right amount of crunch. The first night, we ate this along side some leftover pasta salad I had made for a friend’s BBQ (above), and the second night, we ate chicken salad salads (below).


This recipe is super easy, and is actually better if you make it ahead of time and let it sit in the fridge for a few hours (to days) before eating. (Read: great for an easy weeknight meal!)


The original recipe is from Cooking Light, and I haven’t made too many changes here. Now that summer is almost here, there are so many parties and celebrations happening. This chicken salad would be great to bring to a party or for a picnic lunch or dinner. Since there are so few ingredients, this recipe can easily be doubled (or tripled, quadrupled…) if you’re feeding a larger crowd.

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This recipe calls for seeded and diced cucumber; if you’re not sure how to do this, check this post for a reminder! And of course, you don’t have to use rotisserie chicken for this, just make sure you give this enough time in the fridge to cool down if you’re using just-cooked chicken.


Chicken Tzatziki Salad

Prep time: 15 min

Cook time: n/a

Serves: 4

  • 1 lb chicken, cooked & diced
  • 2/3 C plain yogurt (I prefer greek yogurt, but any will do)
  • 1 cucumber, seeded and diced
  • 2t dried dill
  • juice from 1 lemon
  1. Combine all ingredients in a bowl, let sit in refrigerator for 2+ hours before serving
  2. Enjoy!

Question: Do you ever buy a rotisserie chicken? Which do you like better, white or dark meat?

Cowboy Caviar


My book club was having a book swap this weekend, so I decided to bring some of my favorite dip to share. Interesting fact: I don’t like raw tomatoes. Tomato sauce? Love. Ketchup? Yes. Tomato soup? Sign me up. Pico de gallo? No, thank you! Caprese salad? I’ll take the mozzarella. Anyways, you get the point. This is where my Cowboy Caviar (AKA tomato-free pico de gallo) came from; I love the freshness of pico de gallo, but without the tomatoes.


This probably doesn’t qualify for a ‘recipe’, more of an assembly. But the results are delicious. My book club can vouch for that!


Also, this should probably be an ad for my favorite knife, the Shun Classic 7″ Santoku. I swear, a good knife will change your life!


To de-seed a cucumber, just use a spoon to scrape the seeds out:


And then, dice:

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To dice an avocado, cut slices with the fruit still in the skin, then cut slices going the other direction. Follow this by using a spoon to scrape the pieces away from the skin:


This is technically a dip, so serve it with tortilla chips. Although, there’s no shame in spooning it straight out of the bowl (guilty)!

Cowboy Caviar

Prep time: 10-15 min

Cook time: n/a

Makes: enough to share

  • 1 cup corn kernels (frozen or canned)
  • 1 can black beans, rinsed and drained
  • 2 red bell peppers, diced
  • 1 large cucumber, deseeded and diced
  • 1 avocado, diced
  • juice from 2 limes
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Combine all ingredients
  2. Place in fridge; the longer is sits (up to overnight), the more the flavors blend together

Question: Are you a picky eater? What is/are the food(s) you don’t like?