It's been so long since my last post that you may have thought I've given up on blogging, but I have a good excuse. I spent the month of September in San Francisco, a great city to be in if you're a foodie! We visited many wonderful restaurants, some new, some old, but my trip wouldn't be complete without at least one stop to Souvla, a fast casual Greek eatery inspired by the souvlaki restaurants in Greece. Their website said it best, "We rotisserie roast naturally-raised meats and wrap them in our warm, fluffy pita bread with seasonal salads and Greek yogurt sauces. The word "souvla" means "spit" or "skewer" in Greek-the rod on which the meat is roasted."
Everything is home-made, from the yogurt to the pita, to the frozen Greek yogurt with sour cherry syrup (yum!). One of their lighter items is the chicken salad with "granch dressing", a greek version of ranch that is yogurt based, oil-free, and can be whipped up in minutes.
Make your own pickled red onions in about 10 minutes. They are a wonderful additon to salads, and sandwiches and will keep for weeks in the refrigerator. I use this recipe.
souvla chicken salad with "granch" dressing
Serves 4 generously
- 8 cups little gem lettuce, chopped (or bibb or romaine)
- 2 chicken breasts, cooked and shredded
- 1 orange, peeled and cut into sections
- 3/4 cup fennel, thinly sliced
- 2 radishes, thinly sliced
- 1/2 c. cucumber, thinly sliced
- 1/4 to 1/2 c. pickled red onions - see recipe here
- 3/4 cup pea shoots
- 3/4 cup feta, crumbled or mizithra cheese, shredded
Toss lettuce, chicken, orange slices, radishes, cucumbers, and red onions in a large salad bowl. Add dressing and top with pea shoots and cheese. Serve.
- 1 cup full fat Greek yogurt
- 2 T. buttermilk powder- can be found in most grocery stores in the flour-sugar-baking isle
- 3 T. fresh lemon juice
- 1 t. garlic, finely chopped
- 1 T. each fresh dill, chives, and Italian flat leaf parsely, finely chopped
In a small bowl, whisk together lemon juice with buttermilk powder until smooth. Fold in yogurt, garlic, and chopped herbs. Season to taste with salt. Serve immediately or place in a sealed container and refrigerate for up to one week.
Don't miss a single post CLICK HERE to subscribe