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!
Provided by Suzy Karadsheh
Categories Dinner
Time 35m
Number Of Ingredients 21
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
GRILLED CHICKEN AND KALE GREEK SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toss the chicken with the salad dressing in a large resealable plastic bag and refrigerate for 1 hour.
- Remove the chicken from the marinade, pat dry with a paper towel, and sprinkle on both sides with salt and pepper.
- Preheat a grill or grill pan over medium-high heat. Grill the chicken until cooked through (165 degrees F), 7 to 8 minutes per side. Let cool, then cut into bite-size pieces.
- Toss together the cucumbers, onions, kale, couscous, feta, tomatoes, olives and dill in a large bowl. Add the grilled chicken and drizzle with the desired amount of dressing. Toss to coat. Season with salt and pepper. Garnish with the crispy chickpeas.
GRILLED GREEK CHICKEN
The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 4h35m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
- Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
- Transfer chicken to paper-towel-lined sheet pan to drain slightly.
- Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 29.7 g, Fiber 1.1 g, Protein 40 g, SaturatedFat 7 g, Sodium 133.7 mg, Sugar 0.6 g
GRILLED CHICKEN GREEK SALAD
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
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 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.
Provided by heather in Ont
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
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
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".
Provided by MarieRynr
Categories < 30 Mins
Time 19m
Yield 4 serving(s)
Number Of Ingredients 10
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
GREEK CHICKEN WITH CUCUMBER-FETA SALAD
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
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.
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LIGHT GREEK SALAD WITH GRILLED CHICKEN | GREEK SALAD RECIPE
From joyfulhealthyeats.com
5/5 (2)Total Time 55 minsCategory SaladCalories 421 per serving
- For the Greek Dressing, to a small bowl add minced garlic, oregano, basil, mustard, red wine vinegar and salt. Whisk to mix everything together. Slowly whisk in the olive oil.
- Add chicken breast to a large storage bag or bowl. Pour 1/3 cup of the greek dressing to the chicken. Toss to coat chicken and let marinate for 30 minutes. Reserve for the rest of the dressing for later.
- Heat a grill to medium high heat, about 375-400°F. Clean grill grates and spray with cooking spray or rub down with oil soaked rags.
- Place chicken on the grill and grill each side for 4-6 minutes, or until internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before slicing.
GRILLED CHICKEN GREEK SALAD RECIPE | MYRECIPES
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5/5 (1)Total Time 30 minsAuthor TheswamiCalories 503 per serving
- Heat grill to high (450° to 550°). Mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic, and 1/2 tsp. each salt, pepper, and cumin in a medium bowl. Add chicken and turn to coat.
- Grill chicken, turning once, until cooked through and browned, about 10 minutes. Let rest, covered, 5 minutes.
- Whisk together remaining 2 tbsp. each lemon juice and oil, 2 tsp. garlic, 1/2 tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl. Add chickpeas, tomatoes, onion, and bell pepper and toss to coat. Divide among 4 plates. Slice chicken and set on top. Sprinkle salads with parsley and cheese.
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