Greekinfluencedchickensalad Recipes

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GREEK-INSPIRED CHICKEN SALAD



Greek-Inspired Chicken Salad image

A different twist on chicken salad. Light and refreshing! Garnish with extra dill.

Provided by janet

Categories     Salad     Vegetable Salad Recipes

Time 2h5m

Yield 4

Number Of Ingredients 16

1 cup diced English cucumbers
1 ¼ teaspoons salt, divided
2 tablespoons diced red onion
1 cup Greek yogurt
⅓ cup chopped Kalamata olives
1 ½ tablespoons chopped fresh dill
2 teaspoons red wine vinegar
2 teaspoons lemon juice
1 teaspoon garlic, minced
1 teaspoon lemon zest
½ teaspoon dried oregano
¼ teaspoon ground black pepper
3 cups diced cooked chicken
¾ cup crumbled feta cheese
½ cup diced seeded plum tomatoes
1 head Bibb lettuce, or more as needed

Steps:

  • Place cucumbers in a colander; set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels.
  • Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavor is weakened, 5 to 10 minutes. Drain and rinse.
  • Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano, and black pepper in a bowl. Fold in chicken, feta cheese, and tomatoes. Cover with plastic wrap; refrigerate salad for at least 1 hour.
  • Stir salad and serve on lettuce leaves.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 8.7 g, Cholesterol 115 mg, Fat 22 g, Fiber 1.3 g, Protein 37.1 g, SaturatedFat 9.3 g, Sodium 1326.7 mg, Sugar 5 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 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.

THE BEST CHICKEN SALAD



The Best Chicken Salad image

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

  • Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
  • Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
  • Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
  • Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
  • Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
  • Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

GRILLED GREEK CHICKEN



Grilled Greek Chicken image

Ohhhh, so good, especially serves with Greek Lemon Potatoes from Zaar chefs. YUMMY! from Everyday FOODS magazine. Note: This is VERY LEMONY, adjust lemon ingredients to your preference.

Provided by Caroline Cooks

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon grated lemon zest
1/2 cup fresh lemon juice (from 2 lemons)
1/4 cup finely chopped oregano (Greek, if available) or 1 tablespoon mediterranean dried oregano
2 tablespoons olive oil
kosher salt
ground black pepper
4 (1 1/2 lb) chicken halves
4 lemons, halved crosswise
oregano sprig

Steps:

  • Make marinade in small bowl, whisk together lemon zest and juice, oregano, oil, 2 teas. Kosher salt and 1 teas. fresh black pepper.
  • Divide marinade between 2 large re-sealable plastic bags.
  • Lightly pierce chicken with meat fork to deeply accept marinade.
  • Place 2 chicken halves in each bag; shake to coat. let marinate at room temp 30 minutes, turning bags occasionally.
  • Preheat grill to medium and lightly oil grates.
  • Remove chicken from bags and pat dry with paper towels.
  • Place chicken on grill and cook until lightly browned and cooked throughly, about 20 minutes.
  • Instant read thermometer should read 175*F when inserted in the thickest part of the chicken.
  • (If browning too quick, move to part of grill with less heat or turn down grill.).
  • Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes.
  • Meanwhile, place lemon halves on grill; cook to slightly char, 8-10 minutes.
  • Garnish chicken with oregano sprigs and service with grilled lemons.

GRILLED CHICKEN GREEK SALAD



Grilled Chicken Greek Salad image

Grilled chicken breast slices with Greek seasonings are served over a delicious salad: the perfect summer recipe!

Provided by Allrecipes Member

Time 1h45m

Yield 4

Number Of Ingredients 13

½ cup olive oil
¼ cup red wine vinegar
3 tablespoons lemon juice
2 tablespoons fresh oregano, chopped
2 teaspoons Morton® Nature's Seasons® Seasoning Blend
4 (4 ounce) boneless skinless chicken breasts
1 medium red onion, thinly sliced
1 red pepper, cut in wedges
1 green pepper, cut in wedges
1 pint grape or cherry tomatoes, halved
1 small seedless cucumber, cut into 1/2 lengthways and thinly sliced on the bias
12 each kalamata olives
½ cup crumbled feta cheese

Steps:

  • To make the vinaigrette/marinade whisk together olive oil, red wine vinegar, lemon juice, oregano and Morton® Nature's Seasons® Seasoning Blend. Divide the mixture in half reserving half to dress the salad. Cover reserved salad dressing, refrigerate and set aside until needed.
  • Pat chicken dry with paper towels. Lay chicken in a glass bowl. Pour remaining Nature's Seasons® Red Wine Vinaigrette/Marinade over chicken, turning to coat. Cover and refrigerate. Marinate for 1 to 2 hours.
  • Preheat grill to medium-high (about 400 degrees F).
  • Remove chicken from marinade, discarding excess marinade. Place onto preheated, seasoned grill. Grill for 6 to 8 minutes per side, until fully cooked. An instant read thermometer should register 175 degrees F). Remove from grill and set aside to cool slightly.
  • In a bowl combine red onion, red and green peppers, tomato, cucumber and kalamata olives. Drizzle reserved dressing over salad and toss.
  • Divide the salad equally among 4 plates. Slice grilled chicken on the bias and lay on top of salad. Garnish with crumbled feta cheese.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 15.3 g, Cholesterol 92.7 mg, Fat 39.9 g, Fiber 2.7 g, Protein 30.1 g, SaturatedFat 9.6 g, Sodium 1362.7 mg, Sugar 5.3 g

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