Day 4 healthy meals Greek cucumber salad and chicken salad

Ingredients
2 cucumbers
4 roma tomatoes
~1 cup sliced red onions
1/2 cup crumbled feta
1/2 cup canned/bottled black olives drained
Greek Lemon Vinaigrette
1/4 cup olive oil
1/4 cup lemon juice juiced from fresh lemon
2 tsp dried oregano
2 tsp pure maple syrup or honey, sugar
2 cloves garlic minced
1/2 tsp salt
1/4 tsp black pepper
Instructions
In a small bow, combine all vinaigrette ingredients and mix well.
Slice cucumbers, tomatoes and red onions. Drain black olives and slice them in halves. Add everything into a large bowl (a bowl large enough to toss everything easily).
Drizzle with vinaigrette and toss to combine. Sprinkle with crumble feta.
Serve and enjoy!

Chicken Salad
3 cups cooked chicken chopped (see notes in the post for how to cook shredded chicken)
1 cup red grapes cut in half
1/2 small red onion diced small
2 stalks celery diced
1/2 cup mayonnaise (I used light)
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Instructions
In a large bowl combine the cooked chicken, red grapes, red onion, and celery.
In a small bowl whisk togethr the mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper. Taste and add more salt and pepper to taste being careful to start out with just a little.
Stir the dressing into the main ingredients.
Serve right away or store in an airtight container for 3 to 5 days. Please note that if this salad sits out for more than 2 hours, the leftovers should be thrown away.