Greek-Inspired Snack Board
Fresh lemon juice
1 medium clove(s), grated
Cooked skinless boneless chicken breast(s)
12 oz, cut into 12 thick slices
⅔ cup(s), halved
Persian (mini) cucumber
2 item(s), chopped
Low-fat vinaigrette salad dressing
2 Tbsp, Greek variety
Crumbled feta cheese
Tzatziki (cucumber yogurt sauce)
Pitted Kalamata olives
Red seedless grapes
2 head(s), green, separated into leaves
Sweet mini baby bell pepper(s)
- In a medium bowl, whisk together the lemon zest, lemon juice, oil, oregano, and garlic. Add the chicken slices; toss gently to coat. Thread each chicken slice onto a skewer.
- In another medium bowl, combine the tomatoes, cucumbers, and vinaigrette; toss to coat. Add the feta; toss gently to combine. Divide the salad evenly among 4 small jars or bowls.
- Arrange the chicken skewers, salad jars, tzatziki, pita chips, olives, grapes, endive, and peppers on a large platter, board, or sheet pan.
- Serving size: one-fourth of the board