Greek Chicken Salad On Pita Chips Recipes

GREEK CHICKEN SALAD ON PITA CHIPS

Steps:

• Add chicken to a large bowl and stir in celery, olives, sundried tomatoes, and feta.
• In a small, separate bowl, whisk KRAFT Mayo and GOOD SEASONS Greek Salad Dressing Mix together.
• Add this to the chicken mixture and stir until everything is well coated. Cover and place in refrigerator for 2 hours (this helps the flavors blend together!)
• When ready to serve, remove from fridge and either place in a serving dish surrounded with pita chips or top individual pita chips with a tablespoon of chicken salad mixture.

GREEK CHICKEN SALAD WITH WHOLE WHEAT PITA AND YOGURT WITH APRICOTS

Steps:

• Preheat the grill to medium and lightly brush the grate with oil.
• Combine the apricots and orange juice in a small, microwave-safe bowl. Microwave until the apricots are soft, about 3 minutes. Set aside.
• Whisk together the lemon juice, vinegar, oregano, garlic, 1/4 teaspoon salt and some pepper. Slowly drizzle in the olive oil while whisking. Sprinkle the chicken breasts all over with 1/4 teaspoon salt and some pepper, then toss with 2 tablespoons of the dressing. Grill the chicken until nicely marked and it reaches an internal temperature of 165 degrees F, 4 to 5 minutes per side. Let rest for a few minutes, then slice.
• Brush the pitas with some of the remaining dressing and grill lightly on each side. Cut each into six triangles. Combine the lettuce, tomatoes, pepperoncini and cucumbers with the remaining dressing. Divide the chicken, pita and salad evenly among four plates.
• For dessert, divide the yogurt among four small bowls and top with the apricots and juices, serve.

GREEK CHICKEN IN A PITA

Steps:

• In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
• In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

FETA & HERB GREEK SALAD WITH CHICKEN

Steps:

• Preheat the broiler.
• Toss the chicken in a large bowl with 1/4 cup of the Greek Feta Herb Vinaigrette and sprinkle with salt and pepper. Set aside while you assemble the salad.
• Lay the romaine on a large deep platter (or 4 wide, shallow bowls). Top with the tomatoes, bell pepper, cucumbers and olives.
• Arrange the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 8 minutes per side. Let the chicken cool for a few minutes and then slice.
• Serve the warm chicken on the salad. Sprinkle with the pita chips and feta. Drizzle with the remaining vinaigrette.

GREEK LAYERED DIP WITH PITA CHIPS

Steps:

• Preheat the oven to 375 degrees F. Line 1 or 2 baking sheets with foil. Cut the pita rounds into eighths. Split each piece in two and place on the prepared baking sheet(s), with the inside of the bread facing up. Spray with the olive oil cooking spray and sprinkle with 2 teaspoons of the Greek seasoning. Bake 7 to 10 minutes, or until golden.
• Meanwhile, in a large skillet, brown the ground lamb with the garlic salt and the remaining 2 teaspoons Greek seasoning. Drain and set aside. In a shallow 1 1/2-quart dish, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips.

GREEK CHICKEN SALAD

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.

GREEK CHICKEN GYRO SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a bowl, add the Greek yogurt, cucumber, lemon juice, olive oil, garlic, and salt, and stir to combine.
• Place pita wedges on a baking sheet and bake until crisp, about 8 minutes.
• In a bowl, add the lemon juice, 1 tablespoon olive oil, oregano, lemon zest, garlic, salt, black pepper, and chicken, and toss to coat.
• Heat remaining olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 5 minutes.
• Add the spinach, cherry tomatoes, red onion, cucumber, chicken, and pita chips together in a large bowl and drizzle with tzatziki dressing.
• Enjoy!