CHICKEN GREEK-A-TIKKA SALAD WITH PARSLEY-FETA PESTO
This is a Rachel Ray creation, and it is FANTASTIC! I make this salad once a week during the summer. It's refreshing and very simple to make.
Provided by L-Burden
Categories Greens
Time 32m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat grill pan to high heat (I actually use the charcoal grill outside instead).
- Heat oven or toaster oven to 250 degrees.
- Wrap Pita bread in foil and place in oven to warm.
- Combine yogurt and next four ingredients. Coat chicken in mixture (I use a large ziplock for this part).
- Grill chicken for 5-6 minutes on each side or until cooked through.
- Combine lettuce, chopped veggies, olives, and hot peppers in a large serving bowl.
- Dress salad lightly with lemon juice, olive oil, salt, and pepper.
- Place remaining ingredients (for pesto) in food processor (except for olive oil).
- Turn processor on, and stream in olive oil.
- remove bread from oven and cut into wedges.
- Place grilled meat on top and dress liberally with pesto.Place pita wedges around the edges.
Nutrition Facts : Calories 765.4, Fat 29.4, SaturatedFat 7.5, Cholesterol 156.3, Sodium 2188.4, Carbohydrate 58.5, Fiber 9.4, Sugar 13.9, Protein 68.4
PARSLEY PESTO
Provided by Food Network
Time 5m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
CHICKEN GREEK-A-TIKKA SALAD WITH PARSELY FETA PESTO
Steps:
- Wrap breads in foil and place in 250 degree oven to warm. Combine yogurt, cumin, coriander, oregano and grill seasoning. Coat chicken in mixture then thread onto metal skewers. Brush grill pan and grill meat 5-6 minutes on each side. Combined chopped lettuce, chopped veggies, olives and hot peppers in large bowl. Dress salad lightly in lemon juice, evoo, s & p. Place ingredients for pesto in food processer except evoo. Stream in evoo as processer runs. Place grilled meat on salad and top with pesto. Serve with flat breads.
CHICKEN GREEK-A-TIKKA SALAD WITH PARSLEY-FETA PESTO
Steps:
- Preheat a grill pan to high heat. Heat a toaster oven or oven to 250°F.
- In a bowl, combine the yogurt, coriander, cumin, oregano, and the grill seasoning. Coat the chicken in the mixture, then thread the meat onto metal skewers. Brush the grill pan with oil and grill the meat for 5 to 6 minutes on each side.
- Combine the chopped veggies, olives, and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice, EVOO, and salt and pepper.
- Place all ingredients for the pesto in the food processor except the EVOO. Turn the processor on and stream in EVOO until all is incorporated.
- Place the grilled meat on the salad and top liberally with the pesto, streaming it back and forth over the salad and the meat.
GREEK CHICKEN SALAD
My family loves this dish. Use light mayonnaise and this is a healthy salad. Even if you or your family are not garlic lovers, I'd advise that you use the full measurement of garlic and the tablespoon of oregano for the proper flavoring. I receive nothing but raves when I serve this salad.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 288 calories, Fat 17g fat (0 saturated fat), Cholesterol 80mg cholesterol, Sodium 566mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
GREEK SALAD WITH SPINACH & FETA CHICKEN SAUSAGE
Combine the flavors of the Mediterranean in this salad with feta cheese, kalamata olives, and al fresco Spinach & Feta Chicken Sausage.
Provided by al fresco
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Grill the al fresco Spinach & Feta Chicken Sausage over a medium-high grill, 5 minutes per side.
- Slice the sausage on the diagonal into 1/4 inch thick slices.
- Set up the salad in a serving bowl or platter and arrange the grilled sausage slices over the romaine lettuce.
- Top with the cucumber, olives, feta cheese, red onions, tomatoes.
- Toss with Greek Goddess Dressing. Serve immediately.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 6.2 g, Cholesterol 52.7 mg, Fat 8.2 g, Fiber 2 g, Protein 12.8 g, SaturatedFat 3.4 g, Sodium 465.7 mg, Sugar 2.6 g
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
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