Citrus Chicken Feta Salad Recipes

CITRUS CHICKEN & FETA SALAD

Steps:

• Toss lettuce with chicken, oranges, peppers, onions and cheese in large bowl.
• Add dressing; mix lightly.
• Serve immediately.

CHICKEN BREAST WITH FETA, CELERY AND RADISH SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving.
• Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge.

BERRY, LEMON CHICKEN AND FETA SALAD

Steps:

• For the Grilled Lemon Chicken: Place the pounded chicken in a large resealable bag.
• In a mixing bowl whisk together lemon juice, lemon zest, olive oil, garlic, salt and pepper. Pour mixture over chicken in resealable bag, seal bag while pressing out as much excess air as possible. Move chicken around as needed to evenly distribute marinade and allow chicken to rest at room temperature for 30 minutes.
• Preheat a grill to moderately high heat. Brush grill grates lightly with oil and transfer chicken to grill. Grill 6 - 8 minutes then rotate chicken to opposite side and grill until internal temperature of chicken registers 165 degrees on an instant read thermometer (total grill time will vary based on thickness of chicken breasts). Transfer to a plate, cover with foil and allow to rest for 10 minutes, then slice into strips about 1/2-inch thick.
• To make the Poppy Seed Dressing: In a mixing bowl, whisk together mayonnaise, sugar, apple cider vinegar, grated onion, mustard and salt until sugar has nearly dissolved. (The mixture may, also, be blended in a Ninja or blender.) Stir in poppy seeds. Transfer to an airtight container and refrigerate 30 minutes. Remove from refrigerator and stir. Store dressing in refrigerator.
• To assemble the Salads: Layer spring mix blend onto serving plates. Divide strawberries, blackberries, almonds, Feta and Parmesan cheese over salad. Top with grilled lemon chicken; sprinkle with lemon zest, if desired. Drizzle top with poppy seed dressing. Serve immediately.

FETA CHICKEN SALAD

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.

FETA CHICKEN SALAD

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.

CHICKEN SALAD WITH MINT AND FETA

Steps:

• Combine all ingredients except mint sprigs in a large bowl; toss gently to combine.
• Garnish with mint sprigs if desired.

LEMON FETA CHICKEN

Steps:

• Place chicken in a 13x9-in. baking dish coated with cooking spray. Pour lemon juice over chicken; sprinkle with feta cheese, oregano and pepper., Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

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.