Lunch is the hardest meal for me to plan. It often seems we have the same things over and over. I like to try variations on favorites to keep them interesting. (Curried Tuna Wrap recipe coming soon!) One favorite spin on chicken salad is this Greek version. It packs well and keeps well, so you can make it ahead of time.
Here's what you need:
4 cups cooked, diced chicken breast*
1 cup Greek yogurt**
1/2 teaspoon garlic powder
1 teaspoon creole seasoning
1 teaspoon oregano
1/2 a lemon, juiced
1/2 cup feta cheese
Small can olives, drained
Combine ingredients and serve with warm pita. I like to add chopped cucumber just before serving. Roasted red peppers and artichoke hearts would also be great additions!
*I use this method from Gimme Some Oven for cooking the chicken and it is perfection.
**I make our yogurt using whole milk and we prefer the taste, but nonfat Greek yogurt cuts way down on calories if you're watching them.