• 2 cups sour cream
  • 1 chicken breast
  • 1 head of lettuce
  • 1/2 tomato1/2 cucumber
  • 1/2 onion
  • Crumbled feta cheese
  • 10 black olives
  • 1/8 cup chick peas
  • 1 package The Pantry Club Cucumber Dill dip mix


  • In a bowl, mix 2 cups of sour cream with one package of Pantry Club® Cucumber Dill seasoning.
  • Cover and let stand in the fridge for 1-2 hrs.
  • On a frying pan or the grill, cook a thin slice of chicken breast – seasoned to taste.
  • Let cool, and then slice the chicken breast into thin slices.
  • Prepare a bed of crisp, green romaine lettuce on a plate.
  • Top with chicken slices, tomatoes, cucumber slices, onion slices. chick peas, feta cheese and black olives.
  • Serve with Cucumber Dill sour cream dressing.

Serving variations

  1. Instead of serving the salad with chicken, serve it with Gyro meat.
  2. One can also add feta cheese.

This recipe was provided by Eva O. from California.