CHARLOTTE, N.C. — Simple Summertime Salads from the Petite Cook Charlotte:
Tzatziki Chicken Salad
1 rotisserie chicken - skinned and shredded
12 oz premade tzatziki
1 teaspoon garlic powder
1teaspoon onion powder
1 cucumber -diced
2 tomato-diced
1 red onion- diced
Optional-Greek olives/ crumbled feta
In a large bowl add shredded rotisserie chicken ,tzatziki, garlic & onion powder mix well.
You can stuff a baked potato, pita bread pocket, or serve over mixed salad greens. Top with your choice of diced cucumber, tomato, red onion, Greek olives and crumbled feta.
Hummus Potato Salad with Smoked Garden Vegetables
3 lbs redskin potatoes
12 oz hummus
8 oz jar pesto
1 zucchini
1 yellow squash
1 small eggplant
1 red onion
Cook bite size cut potatoes until fork tender. Let cool.
In a separate bowl blend the hummus and pesto. Add sauce to the potatoes and gently coat potatoes.
Cut the vegetables into small bite sized pieces toss in olive oil, salt, pepper, garlic powder - you can cook the following ways:
*sautee
*roast
*smoke or grill (keep vegetables in larger pieces for the smoker/grill then diced into bite sized pieces after cooking this way)
Once vegetables have cooled incorporate into the potatoes. Serve topped with green onion, black olives and crumbled feta if desired.
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