• 10 lbs. boneless skinless chicken thigh meat
• 1 ½ cup sour cream
• 32 oz. nonfat Greek yogurt
• 5 English Cucumbers
• ¾ oz. fresh dill
• ¼ cup dry dill
• ¼ cup pepper
• ¼ cup garlic powder
• 1/8 cup salt
• 1 red onion
• 2 pints grape tomatoes
• 2 cups Kalamata olives
• 1 cup olive oil
• ½ cup white wine vinegar
• 1/8 cup oregano
• 1/8 cup crushed red pepper
• 1/8 cup sugar
• 1 ¾ lbs. feta cheese, low fat
• 3 romaine hearts

Tzatziki Sauce

1. Combine 1 ½ cup sour cream, 32 oz. Greek yogurt, ½ cucumbers, finely diced (seeded first), ¾ oz. fresh dill chopped, ¼ cup dry dill, salt, pepper, garlic powder.  Whish until all ingredients are combined.  Refrigerate until use

Tomato Salad

1.  3 ½ cucumbers, seeded and small diced
2.  Finely dice one red onion, 2 pints tomatoes, and slice olives
3. Whisk together olive oil, white whine vinegar, balsamic vinaigrette, oregano, salt, pepper, red pepper, and garlic powder.  Refrigerate until needed to marinate the chicken

Chicken

1. Cut chicken into strips
2. Marinate the chicken with the dressing
3. Grill on both sides, then bake for 25 minutes at 350° covered.  It is then ready for service

Pierogis

1. Sauté pierogis in olive oil in a skillet

 

Plating

1.  Chopped romaine, pierogi, tomato/Kalamata olive salad, tzatziki sauce, crumbled feta and fresh dill as a garnish