Spinach Salad with Tzatziki Chicken

A spin off my chic pea salad, I made this one a bit more summery with dill and chives instead of the powerful rosemary in the original.

Baby Spinach

Chicken Tenders

Tzatziki Sauce

1/2 Hot House Cucumber, grated

1 C Greek yogurt

1/2 c sour cream

1/4 tsp chopped garlic

1 T freshly chopped dill

1 T freshly chopped chives

salt and pepper to taste

Relish

1/2 Hot House Cucumber, chopped

1/2 pint heirloom cherry tomatoes, halved

2 oz feta cheese, crumbled

1 can garbanzo beans, drained

1 T freshly chopped dill

1 T freshly chopped chives

Extra Virgin Olive Oil

Salt and Pepper to taste

Combine all of the ingredients for the relish and refrigerate for at least 2 hours.

In a freezer bag, marinate the chicken tenders in 3/4 c of the sauce for at least 2 hours.

Remove from the marinade and grill for 2-3 minutes per side. Slice and serve.

Build the salad with the baby spinach first, then the relish, then the sliced chicken.

Top with the sauce as desired.