Baked Greek Chicken Salad Recipes

GREEK-INSPIRED CHICKEN SALAD

Steps:

• Place cucumbers in a colander; set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels.
• Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavor is weakened, 5 to 10 minutes. Drain and rinse.
• Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano, and black pepper in a bowl. Fold in chicken, feta cheese, and tomatoes. Cover with plastic wrap; refrigerate salad for at least 1 hour.
• Stir salad and serve on lettuce leaves.

GREEK CHICKEN SALAD

Steps:

• In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well.
• Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.

BAKED GREEK CHICKEN SALAD

Steps:

• Place chicken breasts in a baking dish.
• Sprinkle with spice mixture, recipe #425441.
• Mix together lemon juice and melted butter; pour over chicken.
• Bake at 350 degrees Fahrenheit for 1 hour, basting, until done, depending on size of your chicken.
• Slice chicken into strips.
• Toss lettuce, tomato, cucumber, onion, feta cheese, black olives, and fresh spinach. Cover with the cooked chicken strips.
• Mix lemon juice and oil and pour over salad unless you use the creamy Greek dressing.
• If you need a salad dressing other than the lemon and oil one here, you can try recipe #59898 from Evelyn of Athens.

GREEK CHICKEN SALAD

Steps:

• Combine the first five ingredients. Set aside. In a small bowl, combine remaining ingredients. Toss with chicken mixture. Cover and chill for several hours.

ROASTED GREEK SALAD

Steps:

• Preheat the oven to 475 degrees F.
• Mix together the olive oil, oregano, salt, pepper and garlic in a small mason jar. Set aside.
• Place the cherry tomatoes, bell peppers and feta on a sheet pan. Add 2 tablespoons of the olive oil mixture and toss. Add the lemon halves to the pan and roast until the vegetables and feta have browned, 15 to 17 minutes. Allow them to cool, about 20 minutes.
• To assemble, toss the roasted tomatoes, bell pepper and feta together with the cucumbers, olives and red onion, then place on a platter.
• Add the juice from the roasted lemons to the remaining olive oil mixture in the mason jar. Secure the lid and shake until combined. Drizzle the salad with half of the dressing. Arrange dill leaves over the top and serve with the remaining dressing on the side.

GREEK SALAD CHICKEN

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F.
• Combine the chicken thighs, tomatoes, olives, onion, capers in brine, vinegar, oil, oregano, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Toss until everything is evenly mixed and the chicken is well coated.
• Transfer the mixture to a 9-by-13-inch baking dish. Nestle the chicken pieces into the vegetables, arranging them in a single layer, skin-side up, so the skin is well exposed (this will allow it to get crisp).
• Bake uncovered for 50 minutes, then increase the oven temperature to 450 degrees F. Bake until the skin is crispy and golden, the chicken is cooked through (an instant-read thermometer should read 165 degrees F when inserted into the thickest part, not touching bone) and the pan liquid has reduced by about half, 10 minutes more.
• Scatter the feta on top and allow to rest for 5 to 10 minutes before serving. Serve with the pan juices.

GREEK CHICKEN BAKE

Steps:

• Preheat oven to 375°. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic, thyme, rosemary and 1/2 teaspoon pepper; cook 1 minute longer. Remove from pan., In same pan, heat remaining oil over medium heat. Add potatoes; cook and stir until potatoes are lightly browned. Return onion mixture to pan; stir in tomatoes, green beans and olives. Cook 1 minute longer., Transfer to a greased 13x9-in. baking dish. Sprinkle chicken with salt and remaining pepper; place over top of potato mixture. Bake, covered, 40 minutes. Bake, uncovered, 10-15 minutes longer or until a thermometer reads 170°-175°. Sprinkle with feta and parsley. If desired, serve with orzo. To Make Ahead: Can be made a few hours in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.

SIMPLE GREEK CHICKEN SALAD

Steps:

• Grill or broil marinated chicken.
• Slice.
• Combine all ingredients in large salad bowl.
• Toss with dressing.
• ---Fordressing---.
• Try a combo of olive oil, red wine vinegar, salt, pepper and oregano.
• Or check out Greek Salad Dressings on Recipezaar.