“Goodbye Summer” salad

When I think salad I don’t necessarily think “entree”. That’s not true thought, is it. Many restaurants serve salads as entrees and done right, salads can be filling and satisfying. For me, the most important part of a salad is the PROTEIN. I am biased, because I cannot go one day (or one dinner) without protein, be it chicken, beef or fish. It’s a must for me, as simple as that. My whole family is like that. We are meat eaters. So when I found this recipe I was delighted.

Don’t get me wrong, I love eating salads for lunch. But I always put either chicken breast, tuna or eggs in it. It’s just not satisfying to me without it.

This is really a very simple recipe. Minimal cooking (if you go the rotisserie chicken route that I do everytime), just some chopping and mixing.

Chicken Salad

1 rotisserie chicken

1 large cucumber

1 green or red bell pepper

1 can of corn

1/2 cup mayo

1/2 cup greek yogurt

3 green onions (scallions)

Dill (handful)

salt, pepper

Chop everything and toss in greek yogurt and mayo.

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Mix. Cover and refrigerate. That’s it. No fuss, no cooking. Easy and delicious.

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Yogurt Marinated Chicken Thighs

I have an enormous appreciation for Mediterranean kitchen. Maybe because Azeri food is very similar to Mediterranean cuisine. Maybe because in my heart of hearts I want to travel so badly and I would start with that part of the world šŸ™‚ maybe one day soon I will šŸ˜‰ who knows.

Anywho…this recipe is super easy and super delicious. The beauty of it is that you can modify however you like. You can add various spices to the marinade, use the whole chicken, just breasts, just thighs or a combination. You can roast it or bake it. Your preference, really.

Yogurt Chicken Thighs

Yogurt Marinated ChickenĀ 

6 chicken thighs (or a whole chicken cut up, adjust to your need/preference)

1/2 cup Greek yogurt (again, I use Fage only)

1/2 cup Plain yogurt (any will do, but I prefer the organic kind)

2Ā tsp salt

2Ā tsp pepper

1 tbsp Turmeric

Olive oil for drizzling over the chicken

** i also used 1 tbsp of a TuscanĀ Seasoning (it’s Ā a mix of dry garlic, onions, bell peppers, oregano, rosemary, lemon peel, sea salt)**

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Preheat the ovenĀ to 375, In a large pan combine everything except chicken. Stir well. Dip every piece of chicken in the yogurt mixture. Use your hands to make sure the yogurt mixtureĀ gets all over the pieces. Don’t be afraid to use too much, you want the chicken to be moist.

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Place the chicken into a pan (if you want to bake it, this will make the dish more wet), or on a roasting pan (which is what I did). Once the oven has preheated place the roasting pan into the oven (on a middle rack) and cook for about 30-45 minutes (depending on which part of chicken you are cooking).

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Serve it with potatoes or rice. I made some plain white rice in a rice cooker. I also made a neat little salad that I tried at my favorite Italian restaurant in Manhattan – Da Marino. It so simply delicious that I curse myself for not making it every day:

Take about 3 medium size tomatoes and 1 cucumber. Chop them up into a medium size pieces (closer to small than medium) and place them in a deep place. Pour a little bit of olive oil over the vegetables. Now chop up 2 cloves of garlic and add those to the plate (I would suggest smashing the garlic for more flavor). Now add salt and set aside for about 30 minutes. The juices will run and IT WILL BE DELICIOUS!

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Yum yum!