Tzatziki Chicken Salad

This refreshing and revitalizing dish perfectly combines creamy, tangy tzatziki with succulent chicken, all atop a bed of crisp romaine lettuce, juicy grape tomatoes, and a medley of vibrant accompaniments.

• Tzatziki Sauce: 1 cup plus 2 Tbsp plain Greek yogurt, ½ cucumber grated, 2 to 3 cloves pressed garlic, 2 Tbsp olive oil, 2 Tbsp chopped fresh dill, S&P to taste.
• Salad: 2 cups chopped cooked chicken, 2 cups chopped Romaine lettuce, 1 cup halved grape tomatoes, ½ cup sliced pepperoncini peppers, ½ cup sliced Kalamata olives, ¼ cup chopped red onion, ½ cup crumbled feta cheese.

Mix Greek yogurt, cucumber, garlic, olive oil, and dill. Season with salt and pepper. Toss romaine lettuce, tomatoes, pepperoncini, olives, and red onion in a large bowl. Layer the chopped chicken over the salad base. Generously top with tzatziki sauce. Finish with crumbled feta cheese.

Shirley's Pasta w/Garbanzo in Lemon-Dill

• 12 oz wagon wheel pasta
• 1 can garbanzos drained and rinsed
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• 1/2 cup green pepper
• 3/4 cup mayo
• 3/4 cup plain yogurt
• 1/4 cup chopped dill
• juice and zest of 1 lemon
• 1 clove garlic crushed
• 1/2 teaspoon salt
• black pepper to taste

Cook pasta al dente. Rinse and cool. Combine pasta, garbonzos, celery, onion, and pepper. Separately whisk mayo, yogurt, dill, juice and zest, garlic, s&p. Fold into pasta mixture. Serves 6.

Shrimp Pasta Salad with Cucumber & Dill

• Coarse salt and ground pepper
• 3/4 pound large shell pasta
• 1 pound large peeled and deveined shrimp, tails on (if desired)
• 1 English cucumber, halved lengthwise and thinly sliced
• 1/2 cup roughly chopped dill
• 2 tablespoons light mayonnaise
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard

In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.

Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.)

Add dressing to pasta mixture, and toss to combine.