Grilled Greek chicken salad served on cucumber slices
4 Chicken breasts -shredded after cooked.
McCormick Greek seasoning, palmful
1 tbsp olive oil
3 ribs of celery Celery-small diced
Med White onion-small diced
1 English cucumber-small diced
1/2cup Kalamata olives-chopped
1/2c Greek yogurt
1/2c sour cream
Squeeze of a half of lemon
1tsp Oregano chopped
Pinch of sugar (stevia)
Salt and pepper, to taste
1 English cucumber, sliced thick circles
1. Preheat oven to 350degrees. Clean fat off chicken breasts. Pat dry. Place chicken in a bowl and sprinkle on Greek seasoning and drizzle with olive oil. Rub into chicken. Place on a well oiled grill and cook for 3 minutes each side. (You are only cooking it to sear in the flavor.) place on a flat pan and put in the oven. Cook until it reaches the internal temp of atleast 165 but no more than 175. Set aside to cool. While the chicken is cooling, chop the remaining ingredients. Shred the cooled chicken breasts with a fork or with your hand. Add the chopped ingredients and then the remaining ingredients. Toss together in a bowl. Adjust seasonings.
Serve a spoon full of chicken salad on a cucumber slice.