Happy Monday, y'all!
Most of you know that I teach fifth grade. As a teacher, I have to pack my lunch every day so that I can eat with my kiddos during our lunch hour (which is really only like 20 minutes). And lunches can get a little boring. So it's super important for me to have a bunch of delicious lunch recipes that not only break up the monotony, but that I can actually look forward to eating!
This Greek chicken salad is a fantastic twist on a lunch staple. The kalamata olives and sundried tomatoes give it an amazing flavor, and the little bit of feta is just perfect. Prep this at the beginning of the week and have delicious lunches all week long!
Greek Chicken Salad Sandwiches (adapted from Cooking Classy)
yields 6 sandwiches
1 lb. chicken breasts, cooked and shredded
1 cup seeded and diced English cucumbers
10 sundried tomatoes packed in oil, drained and thinly sliced
1/2 cup feta cheese, crumbled
1/3 cup chopped red onion
1/4 cup diced Kalamata olives
1 cup tzatziki (store-bought or homemade)
kosher salt and freshly ground black pepper
12 slices bread (I like a hearty, grainy bread for chicken salad)
In a large bowl, stir all ingredients (except bread) together until tzatziki is evenly distributed and everything is well-mixed. Taste and add salt and pepper as desired. Refrigerate for at least an hour to allow to flavors to develop. Serve between slices of bread (I like to toast mine!). Enjoy!