Greek Chicken Salad & Roti Mariam Recipes

     While the guys spent last night watching the big game, some of the ladies and I spent the time thinking up ideas for our new women's ministry...and dare I say, I think I had an even better time than my husband (especially since his beloved 49ers left the game sans rings). This may have been the most productive Superbowl party I've ever been to! Although I missed the game, my dh made sure I checked out the good ads online. Here's a link to one of our favorites: Doritos Fashionista Daddy
     And now, for the main event...I finally finished it! A new recipe for a new kind of chicken salad. Are you tired of the same old grapes, celery, and mayo in your chicken salad - well try this recipe on for size. It's the perfect blend of a chicken gyro and a chicken salad sandwich. Plus, it tastes even better the next day, so this is a great make-ahead meal! And when you're finished, check out Made by you Monday over at Skip To My Lou - there's lots of other great projects and recipes linked up, including the ones below!

Greek Chicken Salad

Ingredients:
2 c. Plain Greek Yogurt
3 Chicken Breasts (I used horomone free chicken, so they were on the smaller side)
1 tsp Dill
1 tsp Oregano
1 Lemon, juiced (I got just over 1/4 cup of juice)
1 tsp Garlic Powder
1 Cucumber
6 oz. Crumbled Feta Cheese
Salt and Pepper, to taste

Directions:
1. Put the chicken in a pot with cold water to cover. Bring to a boil and then lower the heat to medium and let cook for 20 minutes or until the chicken is cooked through. Remove the chicken from the water and shred it. Put the chicken in a large bowl.
2. Cut the cucumber in half and remove the seeds. Finely chop the cucumber.
3. Add the cucumber, yogurt, dill, oregano, lemon juice, garlic powder, and feta to the chicken. Mix until well combined. Serve on flat bread with tomato, onion, and lettuce.

     If you're looking for a flat bread recipe, you're in luck! I'm including one that I adapted for use with my Greek Chicken Salad recipe. When I made this recipe I was desperate to find a good flat bread that didn't use any yeast, because I didn't remember that I had to make the bread until about 4 p.m.! No time for rising bread! So, I used a recipe I found online that is, I think, a Turkish style bread. It works wonderfully with my adaptations (though, I'm sure the original is delicious as well!).

Roti Mariam

adapted from http://treatntrick.blogspot.com/2010/08/roti-mariam.html
Ingredients:
4 c. Flour
5 tbsp Olive Oil
1 egg
1 tsp Salt
1.5 tsp Dill
1 tsp Garlic Powder
3/4 c. Water, warm

Directions:
1. Put the flour, oil, egg, salt, dill, and garlic powder into a mixing bowl.

2. Gradually add the warm water to form a soft pliable dough (once a soft dough is reached stop adding the water, or add a little more than called for, if necessary - in the end, I used 3/4 c.). Knead for about 10 minutes.

3. Divide dough into 8 balls. Let the dough rest for 20 minutes.

4. Roll each ball into round pancake about 1/4 inch thick.

5. Cook the bread in a hot, dry, non-stick pan until golden spots appear. Turn the bread over and let it get golden on the other side, then removed to a plate and cover with a towel to keep warm. Repeat with the rest of the dough.