In a few weeks, I’ll become a creature of the night.
I’ll be working the graveyard shift.
What fun! You may be saying to yourself, sarcastically. Well, the crazy hours do come with a promotion, and a shift in my career. I’ll be trading in my camera for a computer, my photographer title for producer.
I can’t wait.
It’ll be fun trying something new and challenging myself. I’ll also have creative control over the 5 a.m. newscast. However, I’ve never worked an overnight shift before, and I’m curious as to how my eating habits will change.
I typically do the most cooking on the weekends, so I hope to continue doing that. It probably won’t be in my best interest to blog at 10 o’clock at night, so I’ll probably have to utilize draft posts more often than I do now.
While I figure out my meal-planning and blogging changes, I will meal prep some easy meals more often so I can either eat them on the run or while at work. This recipe fits the bill. I’ve made this chicken salad once before and thought it was incredible.
It’s a cool, refreshing take on chicken salad. You can eat it either in a pita, lettuce wrap, plain bread, or a whole wheat bun like I did here. I also like to throw in buckets of fresh dill because it’s my favorite herb and because it just makes everything taste so good. Of all the chicken salad recipes out there, this one is by far my favorite.
Greek Chicken Salad
A simple, refreshing Greek-style chicken salad served on a whole-wheat bun.
- 1 lb. boneless, skinless chicken breast, cooked and cubed
- 1/2 of a large cucumber, chopped
- 1/2 cup feta, crumbled
- 1 small red onion, diced
- 1/3 cup sour cream
- 3 TBS. fresh dill, chopped
- 2 TBS. mayonnaise
- 1 TBS. red wine vinegar
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 4-6 whole wheat buns
- fresh spinach, for serving
- In a large bowl, combine chicken, cucumber, feta, red onion, sour cream, dill, mayonnaise, vinegar, salt and pepper. Stir well. Refrigerate for 1 hour.
- To serve, toast whole wheat buns and top with spinach. Spoon chicken salad over spinach and serve.
In a large bowl, combine chicken, cucumber, onion, dill, feta, sour cream, mayonnaise, vinegar, salt and pepper.
Stir well and then refrigerate for 1 hour.
To serve, toast buns and top with spinach. Spoon chicken salad over spinach and serve.