Tzatziki Chicken Salad & June SRC Reveal

The Secret Recipe Club (secretly) pairs bloggers up with each other every month.  We can pick ANY recipe that our assigned blogger has ever made, take it and try to make it ourselves.  Everyone reveals their partner and the recipe on the same day so we can all see what has been made!  This is now the fifth month I’ve participated and I love it.  It’s a great way to meet new bloggers, try new recipes, and get others to try yours too!
Secret Recipe Club
This month, I was given the assignment to try a recipe from Christy who is the beautiful and amazing woman behind the blog Life of a Modern Housewife.  Christy started her blog after moving to South Carolina all the way from Texas when she went from a full time job to becoming a housewife.  I loved looking through Christy’s recipes, “Motivational Mondays”, and stories about her princess pup Sadie Mae (not to be confused with my very own princess pup Stella May!).

After searching through so many fun recipes, I decided to go with Christy’s  Tzatziki Chicken Salad because I thought it was so creative.  I never would have thought to make a Chicken Salad this way, but I’m so glad I did.  It’s delicious.  Instead of eating the chicken salad with pita chips, I wanted to put together a nice sandwich with lettuce, tomato, and a slice of Havarti Cheese on a toasted Wheat Bun.  Dave and I devoured this chicken salad sandy for dinner and even for lunch over salad the next day.  YUM!

Tzatziki Chicken Salad Sandwiches

Ingredients:

1 (6oz) container Fat Free Plain Greek Yogurt

Fresh Lemon Juice from 1/2 a lemon

1 tsp dried Dill (or use 2 tsp fresh!)

Salt and Pepper to taste

1 Cucumber, seeded and shredded with a grater

1 Garlic Clove, minced

1/2 Jalapeno, seeded and finely diced (optional)

4 Chicken Breasts- cooked then shredded (I boiled mine first)

Instructions:

Combine all ingredients into a bowl (except the chicken) and stir with a whisk.  Add chicken, toss to coat.  Serve on a whole wheat bun, in a wrap, over salad, with pita chips, or whatever you’d like! 

Recipe slightly adapted from:  Life of a Modern Housewife

I thought the grated cucumber looked so pretty

I thought the grated cucumber looked so pretty

All sauced up and ready to go.

All sauced up and ready to go.

In goes the chicken

In goes the chicken

This recipe was obviously very easy, but it was such a refreshing spin on your normal boring old chicken salad.  I left the onions out because I’m not a huge fan of raw onions (especially for lunch at work!) and also used more chicken so it wasn’t too creamy/saucy.  I was excited too, since this was a healthy recipe that Christy found from Cooking Light.

... and onto a delicious sandwich!

… and onto a delicious sandwich!

Take a minute or two to check out some of these drool-worthy recipes from today’s big reveal!  Some of them sound so yummy…



Buffalo Chicken Stuffed Baked Potato

I have a new obsession:  Shredded Chicken.

But first, my original inspiration for making dinner on this particular night was a recipe I have had my eyes on for like, a year.  What’s really weird is that the post on The Girl Who Ate Everything came out exactly 2 years ago today!  I was finally all ready to make her Buffalo Chicken Mac and Cheese when I spotted a big bag of potatoes.  I totally forgot I even had them.  Hm… what can I do with the potatoes?  I got it:  Buffalo Chicken Stuffed Baked Potatoes.  YUP- that’s it!

The inspiration! From The Girl Who Ate Everything- one of my favorite blogs

So, for this recipe… you really only need to use one chicken breast for every two servings (potatoes) if you’re using the normal sized chicken breasts.  If you use the thin sliced cutlets, you probably want to use one chicken per potato.  Everything else has no measurements because you can really do whatever you want with it!

Buffalo Chicken Stuffed Baked Potatoes

Ingredients:

Baking Potato

Chicken Breast

Carrot

Celery

Cilantro & Green Onion

Hot Sauce- Frank’s… duh

Butter

Blue Cheese

Blue Cheese Dressing (I super-duper recommend THIS dressing… it’s NOT bad for you at all and it tastes amazing)

Directions:

1.  Wash the potatoes and pat them dry.  Cut a line down the middle (lengthwise) so the potatoes don’t burst.  Put them right in the oven that’s preheated to 400 degrees.  Don’t use any oil, salt, foil, etc.  Just stick them in there, cut-side-up and bake them for an hour.

2.  Meanwhile, cook the chicken breasts either by boiling them or sprinkle a touch of salt and pepper and heat them on a cooking spray coated grill pan.  Remove from heat and cool.

3.  Now, chop up some celery and carrots.  I used a handful of baby carrots and two celery stalks.  Put aside. 

4.  Take the chicken and shred them using two forks.  Put the shredded chicken in a medium-sized saucepan with a Tablespoon of butter and as much hot sauce as you’d like.  I probably started with 1/4 cup.  Let the butter melt and mix everything together.  Keep on warm/low heat.

5.  Remove potatoes from the oven.  You’ll know when they’re done when a fork can easily go in and be removed.  Squeeze each end of the potato to open up the cut you did earlier.  Stuff with a spoonful or two of the chicken, then put on some celery and carrots, and a teaspoon of Blue Cheese Crumbles.  Repeat.  Now garnish with some Cilantro and Green Onion, Hot Sauce and Blue Cheese Dressing.  

Shredded chicken soaking in the butter and hot sauce mixture

This is the Blue Cheese Dressing I was telling you about- I really like it, and they have a few other flavors too. It’s in the refrigerated salad/dressing section

Steamin’ hot!

I want another now! So yummy!

So, this ended up being a great idea, right?  OMG.  YUMMMM.  First of all, it tasted just as good as it looks in these pictures.  For real.  Also, I had so much chicken leftover, that I was able to use it in two other meals I made that week.  Shredding the chicken makes it look like there’s so much more… and I guess it makes it last longer too.  The sauce can also get all nice and soaked up in the chicken.  This one’s a winner, and I’ll DEF be making it again.

Now, if I can only get my act together to make that Buff Chick Macaroni and Cheese!