Greek Salad With Grilled Chicken Recipes

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/3 to 1 1/2 pounds chicken breast tenders, 2 packages from meat case
Salt and pepper
8 pita breads
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar, eyeball it
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts Romaine lettuce, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/3 seedless or English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped

Steps:

Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GREEK GRILLED CHICKEN SALAD

Greek Grilled Chicken Salad image

This grilled chicken salad combines marinated chicken, fresh veggies, and bold Greek flavors all in one tasty and easy dinner. There is a reason this Greek chicken salad with the tastiest lemon and olive oil dressing is one of my go-to supper salads!

Provided by Suzy Karadsheh

Categories Dinner

Time 35m

Number Of Ingredients 21

Ingredients

1 cup Greek yogurt
Juice of 1 large lemon
2 tbsp extra virgin olive oil (more for later)
2 tbsp red wine vinegar
3 garlic cloves (minced)
Kosher salt (generous pinch to taste)
Black pepper (generous pinch to taste)
1 tbsp oregano
1 tsp sweet paprika
1 tsp ground cumin
1 tsp ground coriander
pinch cayenne pepper (optional)
1.5 lb Chicken tenders
Homemade Greek dressing,
8 oz hearts of Romaine lettuce, (chopped )
10 oz cherry or grape tomatoes,
1 bell pepper any color, (cored and chopped)
1 English cucumber sliced into rounds, (diced)
2 shallots, (thinly sliced)
Pitted Kalamata olives, (to your liking)
Quality Greek feta blocks, (to your liking)

Steps:

Season and marinate the chicken tenders. In a large bowl, mix together the yogurt, olive oil, lemon juice, vinegar, garlic, salt, and spices. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight, if you like)
Prepare the dressing according to this Greek dressing recipe.
Prepare the salad. In a large bowl, combine the lettuce, cherry tomatoes, bell pepper, cucumber slices, shallots and kalamata olives. Add 4 tablespoons of the Greek dressing and toss to combine (you can always add more dressing to your liking). Leave some of the dressing (about 3 tablespoons or so) for later. Add feta cheese to your liking.
Cook the chicken. Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)
Assemble the grilled chicken salad. Transfer the salad to serving bowls and top each bowl with the cooked chicken then drizzle a bit more of the salad dressing directly over the chicken. Serve immediately.

Nutrition Facts : Calories 334.9 kcal, Carbohydrate 12.1 g, Protein 43.3 g, SaturatedFat 2.1 g, TransFat 0.1 g, Cholesterol 111.4 mg, Sodium 225.5 mg, Fiber 3.3 g, ServingSize 1 serving

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

Ingredients

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 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

Ingredients

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 SALAD WITH GRILLED CHICKEN

Greek Salad With Grilled Chicken image

We love greek salad in our house so by adding grilled chicken you now have a meal. Serve oregano breadsticks on the side. To save time buy packaged, prewashed romaine lettuce. This main dish salad is from Cooking Light.

Provided by heather in Ont

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup fat-free low-sodium chicken broth
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 garlic clove, minced
1 lb boneless skinless chicken
cooking spray
8 cups romaine lettuce, torn
1 cup cucumber, sliced
8 kalamata olives, pitted and halved
4 plum tomatoes, quartered lengthwise
2 slices red onions, 1/4 inches thick (separate into rings)
1/4 cup feta cheese, crumbled

Steps:

Prepare grill or broiler.
Combine first 8 ingredients in a large bowl. Brush the chicken with 2 tablespoons dressing.
Place chicken on a grill rack or broiler pan coated with cooking spray, cook 5 minutes on each side or until chicken is done. Cut into 1/4 inch thick slices.
Add lettuce and next 4 ingredients (through to onion) to remaining dressing in large bowl, toss well.
Divide salad evenly among 4 plates, top each with serving with chicken and cheese.
Yield: 4 servings (serving size: 2 cups salad, 3 ounces chicken and 1 tablespoon cheese).

Nutrition Facts : Calories 228.7, Fat 8.7, SaturatedFat 2.6, Cholesterol 81.2, Sodium 608.8, Carbohydrate 9.9, Fiber 3.4, Sugar 5, Protein 27.9

GRILLED CHICKEN GREEK SALAD

Grilled Chicken Greek Salad image

Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1/3 cup extra-virgin olive oil, plus more, for the grill
2 large boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
8 cups chopped romaine lettuce
1 cup sliced cucumber
1/2 cup pitted Kalamata olives
1/4 cup thinly sliced red onion
8 ounces feta cheese, broken into large chunks
2 pieces pita bread, for serving

Steps:

Prepare a grill for medium heat; lightly oil the grates.
Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.

GREEK GRILLED CHICKEN SALAD

Greek Grilled Chicken Salad image

This delicious salad is quickly put together and very low in fat and calories. From the book, "Cooking Light SuperFast Suppers".

Provided by MarieRynr

Categories < 30 Mins

Time 19m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (12 ounce) package romaine lettuce, chopped
2 (6 ounce) packages refrigerated grilled chicken breast strips, coarsely chopped
2 cups grape tomatoes, halved
3/4 cup chopped seeded cucumber
1/3 cup reduced-fat feta cheese
2 tablespoons sliced ripe olives
1/4 cup thinly sliced red onion
1/4 teaspoon fresh ground black pepper
1/4 cup light olive oil vinaigrette dressing
1 tablespoon fresh lemon juice

Steps:

Combine the lettuce, chicken, tomatoes, cucumber, cheese, olives and red onion. Toss together gently.
Combine the vinaigrette and lemon juice, whisking to combine.
Pour the dressing over lettuce mixture, tossing lightly.

Nutrition Facts : Calories 181.1, Fat 3.9, SaturatedFat 1, Cholesterol 72.3, Sodium 105.2, Carbohydrate 8, Fiber 3.1, Sugar 3.8, Protein 28.4

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Greek Salad With Grilled Chicken Recipes

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

GREEK GRILLED CHICKEN SALAD

This grilled chicken salad combines marinated chicken, fresh veggies, and bold Greek flavors all in one tasty and easy dinner. There is a reason this Greek chicken salad with the tastiest lemon and olive oil dressing is one of my go-to supper salads!

GREEK CHICKEN SALAD

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

GREEK SALAD WITH CHICKEN

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

GREEK SALAD WITH GRILLED CHICKEN

We love greek salad in our house so by adding grilled chicken you now have a meal. Serve oregano breadsticks on the side. To save time buy packaged, prewashed romaine lettuce. This main dish salad is from Cooking Light.

GRILLED CHICKEN GREEK SALAD

Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken.

GREEK GRILLED CHICKEN SALAD

This delicious salad is quickly put together and very low in fat and calories. From the book, "Cooking Light SuperFast Suppers".

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