Greek Salad And Chicken Recipes

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GREEK CHICKEN SALAD



Greek Chicken Salad image

A Mediterranean classic. Serve, smile and say 'It's all Greek to me!.'

Provided by Lois

Categories     Salad

Time 1h15m

Yield 4

Number Of Ingredients 6

2 cups cubed, cooked chicken meat
½ cup sliced carrots
½ cup sliced cucumber
¼ cup sliced black olives
¼ cup crumbled feta cheese
¼ cup Italian-style salad dressing

Steps:

  • In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well.
  • Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.3 g, Cholesterol 60.8 mg, Fat 10 g, Fiber 0.8 g, Protein 20.7 g, SaturatedFat 3 g, Sodium 471.6 mg, Sugar 2.3 g

GREEK CHICKEN SALAD



Greek chicken salad image

Juicy grilled Greek chicken salad with avocado and Kalamata olives is a delicious, healthy and easy lunch or dinner recipe.

Provided by Alida Ryder

Categories     Dinner     Lunch

Time 35m

Number Of Ingredients 14

½ cup olive oil
½ cup freshly squeezed lemon juice
1-2 garlic cloves (crushed (amount depends on how strong the cloves are you are using))
2 tsp dried oregano
2 tbsp red wine vinegar ((optional))
2 tsp salt
1 tsp pepper
4 chicken breasts (halved to create two thin cutlets)
lettuce
2 cups cherry tomatoes (halved)
1 large cucumber (sliced)
1-2 avocados (sliced)
1 cup Kalamata olives
1 cup cubed Feta cheese

Steps:

  • Whisk together all the marinade ingredients.
  • Place the chicken in a bowl and pour over half of the marinade. Reserve the rest for dressing.
  • Allow the chicken to marinade for at least 10 minutes but up to 24 hours, covered in the fridge.
  • Cook the chicken in a large, hot pan or skillet until cooked through and golden brown on both sides. Remove from the pan and allow to rest for 5 minutes before slicing.
  • Place the lettuce onto a large platter and add the tomatoes, cucumber, avocado, olives and feta cheese. Add the sliced chicken then pour over the dressing before serving.

Nutrition Facts : Calories 414 kcal, Carbohydrate 14 g, Protein 31 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 97 mg, Sodium 2147 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

GREEK SALAD WITH OREGANO MARINATED CHICKEN



Greek Salad with Oregano Marinated Chicken image

Provided by Dave Lieberman

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
A couple good pinches salt
10 grinds black pepper
4 (6 to 7-ounce) boneless skinless chicken breasts
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
2 to 3 hearts romaine lettuce
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese

Steps:

  • To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
  • To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
  • Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
  • To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
  • Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
  • Toss salad just before serving and fan chicken out on top.

GREEK SALAD WITH CHICKEN



Greek Salad with Chicken image

Greek salad is amazing, especially when it's topped with slices of grilled chicken. Plus, the dressing is so easy to pull together.

Categories     salad

Time 2h

Yield 4 servings

Number Of Ingredients 23

3 tbsp. olive oil
3 tbsp. red wine vinegar
2 tbsp. honey
2 tbsp. dijon mustard
1 tsp. dried oregano
3 skinless, boneless chicken breasts (about 1 1/2 pounds)
1 tsp. kosher salt
1/2 tsp. black pepper
2 tbsp. minced pitted kalamata olives
1/4 c. olive oil
2 tbsp. red wine vinegar
1 tsp. sugar, plus more to taste
1 garlic clove, minced
1/4 tsp. kosher salt, plus more to taste
Black pepper, to taste
1 head romaine lettuce, thinly sliced
2 ripe tomatoes, cut into chunks
1 large cucumber, peeled and cut into chunks
1/2 red onion, thinly sliced
3/4 c. pitted kalamata olives, halved
6 oz. crumbled feta cheese
Kosher salt and pepper, to taste
Pita chips, for topping (see recipe)

Steps:

  • For the chicken: Whisk the olive oil, vinegar, honey, mustard and oregano in a bowl, then pour all but 2 tablespoons of the mixture into a resealable plastic bag. Add the chicken to the bag, seal and turn to coat. Let marinate in the refrigerator for 1 to 2 hours.
  • Preheat a grill or grill pan to medium high. Remove the chicken from the marinade, season with the salt and pepper and grill until cooked through, 8 to 9 minutes per side. Remove and let rest 10 minutes. Spoon the reserved marinade over the chicken and slice.
  • For the dressing: Combine the olives, olive oil, vinegar, sugar, garlic, salt and pepper in a medium bowl. Whisk until combined. Taste and adjust the seasonings (I almost always add a little more sugar).
  • For the salad: Combine the lettuce, tomatoes, cucumber, red onion, olives and half the feta in a bowl.
  • Pour some of the dressing over the salad, season with salt and pepper to taste and toss. Add the chicken. Just before serving, top with more feta, more dressing and pita chips.

GREEK CHICKEN SALAD



Greek Chicken Salad image

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

3 cups cubed cooked chicken
2 medium cucumbers, peeled, seeded and chopped
1 cup crumbled feta cheese
2/3 cup sliced ripe olives
1/4 cup mined fresh parsley
1 cup mayonnaise
3 garlic cloves, minced
1/2 cup plain yogurt
1 tablespoon dried oregano

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 CHICKEN



Greek Salad Chicken image

The same bold flavors of a classic Greek salad dress up roasted chicken thighs in this couldn't-be-easier dinner. Simply toss the ingredients together, then bake until the chicken is golden and crisp and the veggies are tender. Top it with tangy feta crumbles. Serve over quinoa or with a quick side salad of romaine and sliced cucumber.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

8 small bone-in, skin-on chicken thighs (about 2 1/2 pounds)
1 pint grape tomatoes, halved
1 cup pitted kalamata olives
1 small red onion, thinly sliced
1/2 cup undrained capers in brine
1/2 cup red wine vinegar
1/2 cup olive oil
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 ounces feta cheese, crumbled (about 1/3 cup)

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F.
  • Combine the chicken thighs, tomatoes, olives, onion, capers in brine, vinegar, oil, oregano, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Toss until everything is evenly mixed and the chicken is well coated.
  • Transfer the mixture to a 9-by-13-inch baking dish. Nestle the chicken pieces into the vegetables, arranging them in a single layer, skin-side up, so the skin is well exposed (this will allow it to get crisp).
  • Bake uncovered for 50 minutes, then increase the oven temperature to 450 degrees F. Bake until the skin is crispy and golden, the chicken is cooked through (an instant-read thermometer should read 165 degrees F when inserted into the thickest part, not touching bone) and the pan liquid has reduced by about half, 10 minutes more.
  • Scatter the feta on top and allow to rest for 5 to 10 minutes before serving. Serve with the pan juices.

GREEK CHICKEN WITH CUCUMBER-FETA SALAD



Greek Chicken With Cucumber-Feta Salad image

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.

Provided by Ali Slagle

Categories     dinner, easy, poultry, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

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.

GREEK CHICKEN AND TOMATO SALAD



Greek Chicken and Tomato Salad image

A small amount of seared and roasted chicken breast transforms this tomato-centric Greek salad into something substantial enough to eat as a main dish for lunch or a light supper.

Provided by Martha Rose Shulman

Categories     easy, salads and dressings

Time 40m

Yield Serves 4

Number Of Ingredients 11

1/2 pound boneless, skinless chicken breast
Salt and freshly ground pepper to taste
1/4 cup extra virgin olive oil
1 small red onion, halved and sliced across the grain
1 pound fresh, sweet ripe but firm tomatoes, cut in wedges
12 kalamata olives, pitted and halved
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar or sherry vinegar (more to taste)
2 ounces feta cheese, crumbled
3 to 4 tablespoons chopped or torn fresh mint leaves (to taste)
1 heart of romaine lettuce, washed, dried and torn or cut in 1-inch pieces, or 1 bag arugula or spring mix, washed and spun dry

Steps:

  • Preheat the oven to 400 degrees. Season the chicken breasts well with salt and pepper. Toss them in a bowl with 2 tablespoons of the olive oil. Heat a grill pan or a cast iron pan over high heat. Sear the chicken breasts for about 2 minutes on each side, until grill marks appear if using a grill pan, or until nicely browned if using a regular pan. Transfer to a baking sheet and place in the oven. Roast for 10 to 15 minutes, or until a meat thermometer reads 165 degrees when inserted in the thickest part. Remove from the heat and allow to cool.
  • Meanwhile place the sliced onion in a bowl and cover with water. Soak for 5 minutes, drain and rinse well. Drain on paper towels.
  • When the chicken is cool enough to handle tear it into bite-size pieces or a little bigger than bite-size and place in bowl. Add the onion, tomatoes and olives. Season with salt and pepper and toss with the lemon juice, vinegar and remaining olive oil. Add the mint and feta and toss again.
  • Line a platter or wide salad bowl with the lettuce. Top with the chicken and tomato salad, and serve.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 5 grams, TransFat 0 grams

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From supertcc.com


GREEK CHICKEN SALAD - AHEAD OF THYME
Instructions. In a large serving bowl, combine the salad ingredients including chicken, romaine lettuce, tomatoes, cucumbers, red onion, cucumber, olives, and feta cheese. To make the Greek salad dressing, whisk together olive oil, lemon juice, …
From aheadofthyme.com


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