GREEK PASTA SALAD WITH FETA AND CHICKEN
Provided by Robin Miller : Food Network
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions.
- In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.
- Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.
5 INGREDIENT CHICKEN FETA PASTA
One-Pan Feta Chicken Pasta. Only 5 ingredients! Everything cooks in one pan, including the pasta. EASY, delicious recipe and a crowd-pleaser.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- In a large pot or Dutch oven with a lid, heat the olive oil over high for 1 minute, then add the chicken breast halves. Sprinkle with 1/2 teaspoon salt and the black pepper. Cook the chicken on one side for 8 minutes, moving it around in the pan a little to prevent sticking, but not too much, so that a nice crust will form. Lower the heat as needed if the chicken seems to be cooking too quickly. Flip, sprinkle with the remaining 1/2 teaspoon salt, then cook for 5 additional minutes, until the chicken is cooked through.
- Add the diced tomatoes and water. Stir in the pasta and cook, uncovered, for 5 minutes. Cover and let cook an additional 10 minutes.
- Remove the lid, stir, then add three-quarters of the feta. Stir once more, then let cook uncovered for 5 additional minutes. Serve warm, sprinkled with the remaining feta cheese and fresh basil.
Nutrition Facts : ServingSize 1 (of 5), Calories 390 kcal, Carbohydrate 56 g, Protein 19 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 531 mg, Fiber 6 g, Sugar 6 g
GREEK FETA CHICKEN PASTA SALAD
Greek Feta Chicken Pasta Salad, an easy to make side dish that is perfect for backyard bbq's, tailgating, parties & so much more. It's the all-purpose dish!
Provided by Gina Kleinworth
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Boil the pasta according to the package directions. Drain, rinse & place in a large bowl.
- Add the cooked/shredded chicken, olives, tomatoes, artichokes, and cheese to the bowl.
- Add the desired amount of dressing ( I start with about 3 ounces & then add to taste) and toss to coat.
- Serve immediately or store up to 2 days in the refrigerator.
FETA CHICKEN SALAD
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
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
PASTA SALAD WITH CHICKEN, CUCUMBER, CHERRY TOMATOES AND FETA
Provided by Food Network Kitchen
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions; drain and rinse under cold water. Transfer to a large bowl.
- Meanwhile, make the dressing: Combine the garlic, red pepper flakes and olive oil in a small saucepan. Cook over medium heat, stirring, for 3 minutes; let cool. Season with salt and black pepper.
- Add the chicken, cucumber, cherry tomatoes and feta to the pasta. Pour the dressing over the pasta salad and toss to coat. Season with salt and black pepper. Chill for up to 3 hours.
CHICKEN AND SPINACH PASTA SALAD
My family loves pasta salads, but usually they have too much mayonnaise or oily dressing. Using hummus gives this dish a great taste and texture, while also increasing its nutritional profile. Adding chicken (store-bought rotisserie chicken works well), makes this pasta salad a complete meal. -Jenny Lynch, Rock Island, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions for al dente. Drain and rinse with cold water., Combine hummus, salad dressing, salt and pepper in a large bowl. Add pasta; toss to coat. Stir in spinach, chicken, tomatoes and olives. Sprinkle with feta. Serve immediately.
Nutrition Facts : Calories 263 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 405mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic exchanges
GREEK CHICKEN WITH CUCUMBER-FETA SALAD
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
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.
SPEEDY CHICKEN, FETA, AND ORZO SALAD
During the hectic workweek, this speedy, delicious cold pasta salad is sure to please! A fresh blend of tomatoes, grilled chicken, herbs, and feta pairs well with warm, rustic bread. Goat cheese (herbed or plain) or buffalo mozzarella work well too.
Provided by Ellie's Mommy
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water.
- Combine orzo, chicken, tomatoes, red onion, basil, and oregano in a large bowl.
- Whisk vinegar, oil, salt, and pepper in a separate bowl. Drizzle over the pasta mixture. Toss to coat. Sprinkle with olives and feta cheese.
Nutrition Facts : Calories 369 calories, Carbohydrate 34.8 g, Cholesterol 60.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 3.8 g, Sodium 275.3 mg, Sugar 2.4 g
CHICKEN FETA AND ORZO SALAD
Very refreshing for a picnic or just dinner at home! Very quick to throw together and can feed a lot of people! I could eat this everyday easily!!!
Provided by Ashley S.
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken, I season with salt, pepper, and garlic powder. Let cool and dice into bite size chunks.
- While chicken is cooking bring water to a boil and cook orzo. When time is up drain and rinse with cool water to cool it down. Let drain again, you don't want it to have too much water on it when you add it to the salad.
- In a bowl add chopped tomatoes, diced onion, feta, garlic, vinegar, oil, parsley, salt and pepper, orzo, and chicken. Mix to combine.
- Taste for seasoning.
- When I make this I generally don't measure my ingredients, so it may need more vinegar and oil, I like mine tart and you don't want it dry and the pasta will soak up a lot of this! After you taste for seasoning refrigerate for at least an hour to let all the flavors come together.
- Serve!
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