Greek Chicken Pasta Salad Easy Delicious Princess Pinky Girl Recipes

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GREEK CHICKEN PASTA SALAD



Greek Chicken Pasta Salad image

Greek Chicken Pasta Salad is the perfectly refreshing and filling summer meal with its medley of vegetables and tangy lemon garlic dressing.

Provided by Beth - Budget Bytes

Time 1h

Number Of Ingredients 13

1 lemon ($0.59)
1/4 cup olive oil ($0.64)
3 cloves garlic, divided ($0.24)
1/2 Tbsp dried oregano ($0.07)
1/2 tsp salt ($0.02)
Freshly cracked pepper ($0.03)
2 boneless, skinless chicken thighs ($2.10)
8 oz. pasta (any shape) ($0.50)
1 bell pepper (any color) ($1.50)
4 oz. grape tomatoes* ($1.00)
1/2 cucumber (1.5 cups diced) ($1.00)
1/4 bunch parsley ($0.20)
2 oz. feta ($1.12)

Steps:

  • Use a zester, microplane, or small-holed cheese grater to remove the zest from the lemon. Set the zest aside. Squeeze the juice from the lemon into a separate bowl. You'll need at least 1/4 cup juice.
  • Prepare the dressing and marinade by mincing two of the three cloves of garlic and combining them with 1/4 cup lemon juice, olive oil, oregano, salt, some freshly cracked pepper, and a pinch of the lemon zest. Whisk these ingredients until well combined.
  • Place the chicken thighs in a small zip lock bag and add half of the dressing, saving the rest to add to the salad later. Mince one more clove of garlic and add it to the bag with the chicken and marinade. Squeeze the air out and massage the bag to make sure the thighs are well coated in the marinade. Refrigerate the thighs for at least 30 minutes.
  • While the chicken is marinating, cook the pasta according to the package directions, drain in a colander, and let cool.
  • Heat a skillet over a medium flame. Once hot, add the marinated chicken thighs and cook on each side until they are well browned and cooked through (about 5 minutes each side). There should be enough oil in the marinade to keep the meat from sticking. Remove the cooked chicken from the skillet and let it rest for about five minutes. Once slightly cooled, chop the chicken into smaller, bite-sized pieces.
  • While the chicken is cooking, prepare the rest of the vegetables. Dice the cucumber and bell pepper. Slice the tomatoes in half (or dice if using Roma or regular tomatoes). Pull the parsley leaves from the stems and give them a rough chop.
  • Finally, build the salad. Add the cooked and cooled pasta to a large bowl. Top the pasta with the cucumber, bell pepper, tomatoes, parsley, and chopped chicken. Crumble the feta over top and add a pinch or two of the lemon zest. Pour the remaining dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to eat.

Nutrition Facts : ServingSize 1 Serving, Calories 710.18 kcal, Carbohydrate 50.93 g, Protein 17.38 g, Fat 49.13 g, Fiber 4.25 g, Sodium 561.98 mg

GREEK CHICKEN PASTA



Greek Chicken Pasta image

This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.

Provided by Althea

Categories     World Cuisine Recipes     European     Greek

Time 30m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package linguine pasta
½ cup chopped red onion
1 tablespoon olive oil
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
½ cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  • Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 70 g, Cholesterol 55 mg, Fat 11.4 g, Fiber 7.5 g, Protein 32.6 g, SaturatedFat 2.8 g, Sodium 444 mg, Sugar 4.9 g

EASY GREEK PASTA SALAD



Easy Greek Pasta Salad image

My mother-in-law gave me this great recipe, and I have made it many times. I've taken it to church picnics and potlucks, and someone always asks for the recipe. -Laura Freeman, Ruffin, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 cups uncooked penne pasta
1/2 cup cubed cooked turkey or chicken
1 can (3.8 ounces) sliced ripe olives, drained
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup crumbled feta cheese
1/3 cup creamy Caesar salad dressing

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, olives, peppers and feta cheese. Drizzle with dressing and toss to coat. Cover and refrigerate until serving.

Nutrition Facts :

GREEK-STYLE CHICKEN PASTA SALAD



Greek-Style Chicken Pasta Salad image

Whenever I have leftover chicken breast or cooked turkey I always make this pasta salad it's a favorite in our house. I usually boil up the whole package of pasta shells, but no need to double the dressing recipe, it's enough for the whole package of pasta. Also, I always add in 2 medium chopped firm tomatoes to the salad. You will love this, it's almost like a Greek salad!

Provided by Kittencalrecipezazz

Categories     < 30 Mins

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 -3 whole cooked chicken breasts, diced
1 (8 ounce) package small shell pasta
4 -6 green onions, sliced
2 cups black olives, sliced
2 stalks celery, diced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 lb crumbled feta cheese (or more if desired)
4 -6 slices crumbled cooked bacon (optional)
1 tablespoon red wine vinegar
3/4 cup olive oil
1 tablespoon Dijon mustard (or to taste)
1 teaspoon salt (or to taste)
black pepper
1 teaspoon garlic powder (optional)
2 -3 tablespoons grated parmesan cheese
1 teaspoon dried oregano (or to taste)

Steps:

  • Cook pasta as directed until al dente, careful not to overcook the pasta, just until chewy and firm, but cooked; drain well.
  • Rinse in cold water.
  • Mix together all pasta ingredients in a bowl.
  • Mix all dressing ingredients; add to pasta mixture; toss well to coat.
  • Let sit in refrigerator for 2 or more hours before serving, to blend the flavours.
  • Sprinkle more Feta cheese on top to garnish.
  • ***NOTE*** since this is a big favorite in my house, I usually just cook up the entire package of pasta, and just increase the vegetable amounts, there is really no need to double the dressing ingredients if you should use the whole package of pasta, as the salad may become oily, but by all means it may certainly be doubled if desired. The bacon is optional, I rarely add it.

Nutrition Facts : Calories 583.8, Fat 41, SaturatedFat 9.3, Cholesterol 51.4, Sodium 1092.4, Carbohydrate 35, Fiber 3.8, Sugar 3.4, Protein 19.9

GREEK PASTA SALAD WITH FETA AND CHICKEN



Greek Pasta Salad with Feta and Chicken image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 13

12 ounces ditalini or other pasta
1/2 cup reduced-sodium chicken broth
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and ground black pepper
2 cups cooked cubed chicken (about 1 pound)
1 green bell pepper, seeded and diced
1/4 cup chopped fresh mint leaves
1/2 cup crumbled feta cheese

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.

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