Chicken Breast With Feta Celery And Radish Salad Recipes

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FETA CHICKEN SALAD



Feta Chicken Salad image

A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!

Provided by CHELC44

Categories     Salad

Time 30m

Yield 4

Number Of Ingredients 9

3 cups diced cooked chicken
2 large stalks celery, diced
1 red bell pepper, seeded and diced
½ red onion, diced
6 tablespoons mayonnaise
6 tablespoons sour cream
1 (4 ounce) package feta cheese, crumbled
2 teaspoons dried dill weed
1 pinch salt and pepper to taste

Steps:

  • In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 598.7 calories, Carbohydrate 7.2 g, Cholesterol 163.1 mg, Fat 44.8 g, Fiber 0.8 g, Protein 40.8 g, SaturatedFat 18.7 g, Sodium 1061.1 mg, Sugar 4.5 g

CHICKEN, CELERY, AND RADISH SALAD



Chicken, Celery, and Radish Salad image

Provided by Food Network Kitchen

Time 2h5m

Yield 6 servings

Number Of Ingredients 18

1/2 cup plain yogurt
1 tablespoon mayonnaise
4 tablespoons prepared horseradish
2 boneless skinless chicken breast halves (about 1 pound)
1/2 cup dry vermouth
1/2 head garlic, halved crosswise
2 teaspoons kosher salt
1 sprig fresh rosemary
1 bay leaf
1 teaspoon red pepper flakes
2 ribs celery, with some leaves, thinly sliced (about 1/2 pound)
1/2 medium bunch radishes, thinly sliced
1 teaspoon Dijon mustard
Finely grated zest of 1 lemon
Juice of 1 lemon
Kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

  • Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt.
  • Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces.
  • Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream.

CAESAR CHICKEN WITH FETA



Caesar Chicken with Feta image

My tomatoey chicken is the perfect answer on those crazy days when supper has to be on the table in 30 minutes, tops (doesn't hurt that it's delicious, too). -Denise Chelpka, Phoenix, Arizona

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1 medium tomato, chopped
1/4 cup creamy Caesar salad dressing
1/2 cup crumbled feta cheese

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on one side. Turn chicken; add tomato and salad dressing to skillet. Cook, covered, until a thermometer inserted in chicken reads 165°, 6-8 minutes. Sprinkle with cheese.

Nutrition Facts : Calories 262 calories, Fat 16g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 664mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

CHICKEN WITH FETA CHEESE



Chicken with Feta Cheese image

Feta cheese has a rich, tangy taste. Besides adding flavor, stuffing the chicken breasts with feta helps keep them moist during cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

3/4 cup crumbled feta cheese (about 3 ounces)
1 teaspoon dried oregano
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup homemade or low-sodium store-bought chicken stock
Juice of 1/2 lemon
2 tablespoons unsalted butter

Steps:

  • In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
  • Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
  • Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
  • To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.

Nutrition Facts : Calories 387 g, Fat 19 g, Protein 49 g

SHEET PAN CHICKEN BREAST WITH FETA AND VEGETABLES



Sheet Pan Chicken Breast with Feta and Vegetables image

This is an "oh-so-easy" sheet pan chicken dinner made with pungent feta cheese, sweet peppers, and savory onions. It is simple but tasty. Serve over rice or in pita.

Provided by FrackFamily5 CACT

Categories     Sheet Pan Dinners

Time 40m

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
2 pounds boneless chicken breast cut into 1-inch cubes
12 ounces mini bell peppers, halved lengthwise and seeded
1 medium white onion, quartered
½ cup Italian-style salad dressing
6 ounces crumbled feta cheese
2 teaspoons dried oregano

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a sheet pan.
  • Spread out chicken, peppers, and onion across the sheet pan. Sprinkle with Italian dressing, feta cheese, and oregano; combine gently.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 440.9 calories, Carbohydrate 17.7 g, Cholesterol 111.4 mg, Fat 27.3 g, Fiber 1.5 g, Protein 30.2 g, SaturatedFat 9.1 g, Sodium 919.8 mg, Sugar 3.6 g

FETA CHICKEN SALAD



Feta Chicken Salad image

I grew up eating chicken because my father was the manager at a poultry facility, but this is the one dish that never gets boring. -Cheryl Lundquist, Wake Forest, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 cups shredded cooked chicken breasts
1/2 cup cherry tomatoes, halved
1/2 cup finely chopped red onion
1/2 cup chopped seedless cucumber
1/2 cup chopped sweet yellow pepper
4 teaspoons lemon juice
4 teaspoons olive oil
1/2 teaspoon Greek seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup crumbled feta cheese

Steps:

  • In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the lemon juice, oil, Greek seasoning, salt and pepper. Pour over chicken mixture; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with cheese.

Nutrition Facts : Calories 198 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

CELERY AND RADISH SALAD



Celery and Radish Salad image

Was looking for something nice and crunchy to serve with a pasta dish, and found this recipe in *Everyday Food**

Provided by lecole54

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
3 tablespoons olive oil, extra-virgin
6 celery ribs, thinly sliced
1 bunch radish, thinly sliced
coarse salt, to taste
ground pepper, to taste

Steps:

  • In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.

CELERY SALAD WITH FETA AND MINT



Celery Salad with Feta and Mint image

Pair this refreshing lemon-mint salad with broiled fish, lamb burgers or kebabs, or grilled chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

6 large celery stalks, cut into 1/2-inch slices
1/4 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon zest
2 tablespoons lemon juice
Coarse salt and ground pepper
1/3 cup crumbled feta
3 tablespoons thinly sliced fresh mint leaves

Steps:

  • In a large bowl, combine celery and red onion. Add olive oil, lemon zest, and lemon juice. Season with salt and pepper and sprinkle with feta and mint.

Nutrition Facts : Calories 102 g, Fat 9 g, Fiber 1 g, Protein 2 g

GREEK CHICKEN WITH CUCUMBER-FETA SALAD



Greek Chicken With Cucumber-Feta Salad image

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.

Provided by Ali Slagle

Categories     dinner, easy, poultry, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

Steps:

  • In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
  • Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
  • Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
  • In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
  • To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

CELERY, RADISH, AND OLIVE SALAD



Celery, Radish, and Olive Salad image

Categories     Salad     Olive     No-Cook     Quick & Easy     Celery     Radish     Summer     Vegan     Gourmet

Yield Makes 2 side-dish servings

Number Of Ingredients 8

1 bunch celery (2 1/4 pound)
4 radishes, trimmed and cut into 1/8-inch-thick slices
10 pitted Kalamata olives, chopped
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh chives
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Remove outer dark green ribs of celery and reserve for another use. Remove leaves and reserve in a bowl. Cut off and discard base of celery heart, then cut crosswise into 1/4-inch-thick slices and add to celery leaves along with remaining ingredients. Toss to coat.

CELERY AND RADISH SALAD WITH GORGONZOLA



Celery and Radish Salad With Gorgonzola image

Use the delicate hearts, or inner stalks, of celery for this salad. Slice both the celery and radishes very thin; it goes faster than you'd think but you can use a food processor to speed up the process.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 5m

Yield Yield: Serves 8

Number Of Ingredients 10

1 1/4 pounds celery hearts (about 2), stalks separated, rinsed, dried and sliced very thin (about 4 1/2 cups)
1 bunch radishes, sliced very thin (if they are very round and fat, cut them in half lengthwise and slice half-moons)
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped chives
1/3 cup chopped walnuts (about 1 1/2 ounces)
1 ounce gorgonzola, crumbled (about 1/4 cup) (you can substitute other blue cheeses like Roquefort)
2 tablespoons sherry vinegar or champagne vinegar
1/4 cup extra virgin olive oil
1 tablespoon walnut oil
Salt and freshly ground pepper

Steps:

  • Combine the celery, radishes, parsley, chives, walnuts and gorgonzola in a salad bowl. Toss with the vinegar, olive oil and walnut oil. Season to taste with salt and freshly ground pepper, and serve.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 255 milligrams, Sugar 1 gram

CELERY SALAD WITH FETA



Celery Salad With Feta image

Make and share this Celery Salad With Feta recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

6 large celery ribs, cut into 1/2-inch slices
1/4 cup red onion, chopped
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 -2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4-1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/3 cup crumbled feta cheese (goat's milk feta is best)
2 tablespoons fresh mint leaves, chopped
2 tablespoons fresh parsley, chopped

Steps:

  • In a large bowl, place the celery and red onion.
  • In a seperate bowl, whisk together olive oil. lemon juice, Dijon, sugar, salt and pepper.
  • Pour dressing mixture over celery and onion.
  • Sprinkle with chopped mint and parsley.
  • Toss to combine well.
  • Chill for about 1 hour before serving.

Nutrition Facts : Calories 119.3, Fat 9.7, SaturatedFat 2.9, Cholesterol 11.1, Sodium 377.7, Carbohydrate 6.1, Fiber 2, Sugar 3.5, Protein 2.8

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From thekitchn.com


CHICKEN, ROASTED BEETROOT AND FETA SALAD RECIPE | YOUR ULTIMATE …
2019-05-23 Preheat oven to 200ºC (390ºF) fan bake and line a large oven tray with baking paper. Scrub beetroot clean, remove and discard ends then dice into small 1-2cm (0.5in) cubes. Thinly slice red onion. Place beetroot on prepared tray, drizzle with oil, season with salt and pepper and toss to coat.
From yourultimatemenu.com


RACHAEL'S RADISH, FENNEL AND CELERY SALAD RECIPE | RACHAEL RAY
For more recipes and videos from the show visit RachaelRayShow.com. Ingredients Radishes Fennel Celery with tops Lemon juice Extra-virgin olive oil (EVOO) Sea salt Spring or green onions, finely chopped, to garnish Preparation Shave or mandolin-slice radishes, fe
From rachaelray.com


5 BEST GRILLED CHICKEN SALAD RECIPES | THE MANUAL
2022-06-11 Method. Preheat the oven to 350 degrees Fahrenheit. Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 ...
From themanual.com


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