Greek Lemon Chicken Soup

This is a twist on a traditional Greek soup.
I was not sure at first but it is pretty tasty and something different.
Works great with rotisserie chicken if you are in a hurry.

Ingredients:
1 bay leaf (remove before you add eggs)
8 c chicken broth
2/3 c wild rice (or 1/3c Quinoa )
6 egg yolks
1 1/2 c shredded chicken
1/4 c lemon juice
salt and pepper to taste

Directions:
Bring chicken broth to a boil. Add rice or quinoa and boil until tender. Beat 6 egg yolks in small bowl, then add 1 c hot broth and whisk. Add egg mixture to sauce pan and cook over medium for 5-7 minutes. Add chicken and lemon juice and stir well. Serve hot!

Curried Chicken Salad

A summery salad to have as a meal or as a side!
Use rotisserie chicken for a shortcut, and leave out the honey if desired.
Great with crackers or baguette!

Ingredients:
1 1/2 c chopped cooked chicken breast
1/2 c halved seedless red grapes
1/2 c diced peeled apple
1/2 chopped celery
2 Tbsp low fat mayonnaise
1 Tbsp honey
1/2 tsp curry powder
1/2 tsp fresh lemon juice
dash salt and pepper to taste
1 Tbsp toasted sliced almonds, or walnuts (optional)

Mix all ingredients to coat with liquids. Serve.

Cucumber Herb Salad

This time of year has me hopeful for spring, so here is a light salad to accompany any meal. Be sure to use fresh herbs, as dried do not taste as good for this purpose.

Ingrediets:
2 large cucumbers, peeled, quartered, then sliced
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh basil
2 Tbsp seasoned rice vinegar
dash salt
dash pepper

Directions:
Chop basil and combine with dill, add salt and pepper. Combine all ingredients in bowl and gently toss to coat. Serve immediately or make ahead and chill up to 2 hours.