Saturday, October 6, 2012

Tzatziki Chicken Sweet Potato Salad

We have a new favorite mid-afternoon/post-workout/whenever you’re hungry snack at our house - another weekend concoction that ended up being mighty tasty.  We have other sweet potato salads we like to make (if you still don’t know, we eat LOTS of sweet potatoes), but this one is refreshingly light with the tzatziki dressing and big chunks of veggies.  Also, the chicken adds enough protein to make it the perfect, well-rounded snack.  When Rem or I take it out of the fridge to eat, the other one usually sneaks over and steals a couple bites.  That’s usually how we tell a recipe is a keeper.
One tip when you make it: don’t cut the pieces too small.  Just smaller than bite size for each piece is good, so you can still eat the components together, but can enjoy each individually too (plus it maintains a nice texture that way).

Tzatziki Chicken Sweet Potato Salad

**Note: this was another one of our throw together recipes, so all measurements are approximate.  We went with the “that looks like a good amount” method of measuring.

2-3 lbs chicken (we use the frozen chicken thighs from Trader Joe’s)
4 large (2-3 lbs) sweet potatoes (skin on or skin off, your choice)
1 large cucumber
1 lb broccoli florets

1/2 c. plain greek yogurt
1/3 c. olive oil
1/4 c. lemon juice
Salt, pepper, and parsley to taste

Bake the chicken until done (will depend on what type of chicken you use; we just follow the directions on the bag).   Chop sweet potatoes and boil until just tender.  Dice chicken once it’s done cooking, and allow sweet potatoes and chicken to cool.

Chop cucumber and broccoli. Combine with cooled chicken and sweet potatoes.   Combine yogurt, olive oil, and lemon juice with whisk (start with the yogurt, add lemon juice, then continue to add oil until it reaches dressing-like consistency).  Pour dressing onto mixture and season to taste.

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