For a refreshing and unique sauce for the ol’ chicken and veggie dinner…
Cool as a Cucumber Sauce
I took a package of chicken breast tenderloins and cut them into bite sized chunks. In a large saute pan, pour enough olive oil to lightly coat the pan. Add the chicken, as well as 3 tbsp. white wine vinegar, some lemon juice, and salt and pepper. I tried out some new seasonings… smoked salt and lemon pepper… yum! Cook the chicken on medium heat, covered, about 7 minutes until they are cooked through. If you are really into summer living, you could also marinate the chicken tenderloins in lemon juice, white wine vinegar, salt and pepper, and then grill them.
For the sauce, I emptied one container of dairy free plain yogurt into a bowl. Then I added 3 tsp. chopped garlic, a few generous shakes of dill and parsley, one eighth of a cup of white wine vinegar, the juice of one lemon, some sea salt, and grated cucumber. To grate the cucumber, I use a microplane or zester. Cut off the end of the cucumber and push the flat end back and forth across the grater, over the bowl. Grate until you have about 3 tsp of cucumber goodness. Mix all together, pour over the chicken, and serve!
You could also use tzatziki sauce as a veggie dip, in creamy salad dressing, or even on a sandwich. Happy Allergy Free Eating!