I finally received my photo CD of our whitewater rafting trip in Blue River, Oregon with Ouzel Outfitters. So excited to look at them again. I don't know what is more fun, the actual rafting trip or reliving the moment through our photos, which brought smiles to all our faces again.
This salad is perfect for a light dinner after a long afternoon of sun, paddling, a lot of splash and river time.
Greek Chicken Salad
4 cups cooked, shredded chicken breast
12 cherry tomatoes, quartered
4 oz. crumbled feta cheese
1 cup kalamata olives, chopped
1 cup marinated artichoke hearts, chopped
5 ounces (1/2 container), prepared Tzatziki sauce/dip
1 head bib lettuce, rough chopped
salt and pepper to taste
Combine all ingredients except lettuce in a large bowl. Toss well. Serve chicken salad on bed of lettuce.
Serve with toasted pita corners and Castle Rock Pinot Noir.
