Greek Chicken Sandwiches Recipes

EASY GREEK CHICKEN SANDWICHES

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink. Add the dressing, cheese, olives and garlic powder; heat through., Line pita halves with lettuce, tomato and onion; fill each with about 1/3 cup chicken mixture.

GREEK CHICKEN SANDWICHES

Steps:

• In a large skillet over medium heat, cook chicken and garlic powder in oil until chicken juices run clear; drain. , Stir in the salad dressing, cheese and olives. Cook and stir until heated through. Serve on rolls with lettuce, tomato and onion.

GREEK CHICKEN

Steps:

• In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

GRILLED GREEK CHICKEN SANDWICHES (COOKING FOR 2)

Steps:

• Heat gas or charcoal grill. In small bowl, mix sauce ingredients. Set aside. (Sauce may become watery if it stands longer than 30 minutes.)
• In another small bowl, mix lemon juice, oil and oregano. Brush lemon mixture over chicken, coating all sides. Sprinkle with salt and pepper.
• Place chicken on grill. Cover grill; cook cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Wrap pita halves in foil; place on grill 1 to 2 minutes or until warm.
• Place chicken, tomato and onion inside pita pockets. Top with sauce.

GREEK-STYLE CHICKEN SANDWICH

Steps:

• Grill the chicken, cool and thinly slice.
• Mix together the mayonnaise and garlic.
• Spread on both sides of the cut bread.
• Add the sliced chicken, tomatoes, onions, feta, lettuce and olives.

GREEK CHICKEN PITA SANDWICH

Steps:

• Prepare Tzatziki sauce by staining yogurt in cheesecloth over a medium bowl for several hours, or until most of the liquid has drained off. Press the grated cucumber in a strainer until it feels almost dry to the touch. Combine the yogurt, cucumber, 1 teaspoon lemon juice in a medium bowl. Add the mint, garlic, salt, and black pepper. Stir well; cover and chill for 2 hours. Will keep in the refrigerator for up to one week.
• Prepare Tyson chicken according to package directions.
• While chicken is cooking prepare the Greek Red Wine Vinaigrette by combining red wine vinegar, garlic, basil, oregano, lemon juice, olive oil, salt, and pepper in a jar. Cover tightly with lid and shake until well mixed. Will keep in the refrigerator for up to one week.
• To assemble: Slice prepared chicken into thin strips and place into each pita half. Drizzle the vinaigrette on top of chicken. Add tzatziki sauce and arugula leaves.

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.